Popovers

Popovers
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/16620-popover-final.jpg?w=98
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 35 mins

Ingredients

1cup all-purpose flour
1/2teaspoon salt
2 eggs
1cup 2% reduced-fat milk

Instructions

  1. Preheat oven to 450F. Grease a 6-cup muffin or popover tin.
  2. Mix flour and salt together in a medium mixing bowl. Combine eggs and milk; blend well. Add to flour mixture and stirring with a whisk until blended.
  3. Divide batter among prepared popover cups. Bake 15 minutes. Reduce heat to 350F and bake 20 minutes. Do not open oven door during baking process. Serve immediately

VARIATIONS: Parmesan—Add ½ cup grated Parmesan cheese to batter. Herb—Add 1 tablespoon fresh minced basil, chives or parsley to batter. Green Onion—Add ½ cup minced green onion to batter.

Tips for Perfect Popovers:

  • Make sure oven is thoroughly preheated.
  • Grease the muffin or popover pan liberally.
  • Have all ingredients at room temperature.
  • Don’t overbeat the eggs.
  • Fill muffin or popover cups only about halfway. If they’re too full, popovers won’t rise properly.
  • Don’t open the oven door during baking.
  • Invest in a popover pan. They’re deeper than muffin pans, allowing the popovers to crawl up the sides and rise higher.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 120
  • Fat 2.5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 1g
  • Cholesterol 65mg
  • Sodium 240mg
  • Potassium 100mg
  • Carbohydrate 18g
  • Fiber 1g
  • Sugars 2g
  • Protein 6g
  • Trans Fat 0
  • Vitamin A 2%
  • Vitamin C 0
  • Calcium 6%
  • Iron 8%
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