Classic popovers are moist on the inside, crispy on the outside. We've added a crunchy top layer of Parmesan. If you don't have the cheese on hand, simply omit it for a more traditional version.
1 cup 2% reduced-fat milk
2 large egg whites
1 large egg
2.75 ounces all-purpose flour (about 2/3 cup)
1.5 ounces whole wheat flour (about 1/3 cup)
1/4 teaspoon salt
Cooking spray
2 teaspoons butter, melted
1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.
2. Preheat oven to 375°.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt, stirring with a whisk. Gradually add flour mixture to milk mixture, stirring well with a whisk.
4. Coat 6 popover cups with cooking spray; brush butter evenly among cups to coat. Place popover cups in a 375° oven for 5 minutes. Divide batter evenly among prepared popover cups. Sprinkle evenly with cheese. Bake at 375° for 40 minutes or until golden. Serve immediately.
Yield: 6 servings (serving size: 1 popover)
CALORIES 143 ; FAT 4.5g (sat 2.3g,mono 0.9g,poly 0.3g); CHOLESTEROL 45mg; CALCIUM 127mg; CARBOHYDRATE 17.5g; SODIUM 243mg; PROTEIN 8g; FIBER 1.2g; IRON 1.1mg
Cooking Light, JANUARY 2009
Showing posts with label popovers. Show all posts
Showing posts with label popovers. Show all posts
Sunday, February 8, 2009
Black Pepper Sage Popovers
1 cup 2% reduced-fat milk
1 Tbs finely chopped fresh sage
2 large egg whites
1 large egg
2.75 oz all-purpose flour (about 2/3 cup)
1.5 oz whole wheat flour (about 1/3 cup)
1/4 tsp salt
1/8 tsp coarsely ground black pepper
Cooking spray
2 tsp butter, melted
Combine first 4 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.
Preheat oven to 375F.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Gradually add flour mixture to milk mixture, stirring well with a whisk.
Coat 6 popover cups with cooking spray, and brush melted butter evenly among cups to coat. Place the popover cups in a 375F oven for 5 minutes. Divide the batter evenly among prepared popover cups. Bake at 375F for 40 minutes or until golden. Serve popovers immediately.
Yield: 6 servings (serving size: 1 popover)
From Cooking Light, Jan/Feb 2009.
1 Tbs finely chopped fresh sage
2 large egg whites
1 large egg
2.75 oz all-purpose flour (about 2/3 cup)
1.5 oz whole wheat flour (about 1/3 cup)
1/4 tsp salt
1/8 tsp coarsely ground black pepper
Cooking spray
2 tsp butter, melted
Combine first 4 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.
Preheat oven to 375F.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Gradually add flour mixture to milk mixture, stirring well with a whisk.
Coat 6 popover cups with cooking spray, and brush melted butter evenly among cups to coat. Place the popover cups in a 375F oven for 5 minutes. Divide the batter evenly among prepared popover cups. Bake at 375F for 40 minutes or until golden. Serve popovers immediately.
Yield: 6 servings (serving size: 1 popover)
From Cooking Light, Jan/Feb 2009.
Sunday, November 11, 2007
Popovers
Popovers - 8
11/2 tsp. shortening
2 beaten eggs
1 cup milk
1T. oil
1 cup flour
1/2 tsp. salt
Grease 8 muffin cups w/ 1/4 tsp. each of shortening. Place muffin tin on baking sheet & put in oven. Preheat oven to 450 deg. Combine beaten eggs, milk, & oil in Cuisinart. Add flour & salt. Beat till smooth. Mixture will be thin.
Remove pan from oven - Fill cups 1/2 full. Bake 450 for 20 min. Reduce to 350 for 15-20 min.
11/2 tsp. shortening
2 beaten eggs
1 cup milk
1T. oil
1 cup flour
1/2 tsp. salt
Grease 8 muffin cups w/ 1/4 tsp. each of shortening. Place muffin tin on baking sheet & put in oven. Preheat oven to 450 deg. Combine beaten eggs, milk, & oil in Cuisinart. Add flour & salt. Beat till smooth. Mixture will be thin.
Remove pan from oven - Fill cups 1/2 full. Bake 450 for 20 min. Reduce to 350 for 15-20 min.
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