Popovers: Herb Popovers with Variations

posted by marleah 04-02-100 10:37 PM

Herb Popovers
Source: Dispatch Food Editor

Basic Popovers

1 cup flour
1/2 teaspoon salt
2 eggs
1 cup milk
1 tablespoon butter, melted

Place oven rack in lower third of the oven. Heat oven to 450. Coat 8 muffin-tin cups or 4- to 6- ounce custard cups generously with vegetable cooking spray. Set aside.

In a medium mixing bowl, combine flour and salt. In a small bowl, whisk together the eggs and milk.
Pour into the flour mixture and whisk just until combined (a few lumps might remain). Pour in melted butter and stir lightly.

Pour mixture into prepared cups. (If using custard cups, place them on a baking sheet.)

Place in the oven and bake 15 minutes. Reduce oven temperature to 350 and continue baking 13-15 minutes more or until popovers are puffed and golden brown. (Do not open the oven door during baking except to check for doneness at the last minute or two.)

Remove popovers from the oven and immediately pierce each one with the tip of a sharp knife to allow the steam to escape. Remove popovers from the cups, running a knife around the cup edges if necessary to release them.

Serve warm. Makes 8 popovers.


Parmesan Herb: Add 3 tablespoons Parmesan cheese and 1 tablespoon dried herb -- dill, thyme, basil, oregano, rosemary or tarragon are good choices -- to the flour mixture before adding the liquids.

Cheddar or chevre: Add 1/4 cup finely shredded cheddar cheese or crumbled chevre to the flour mixture before adding the liquids.

Sun-dried tomato: Finely mince sun-dried tomatoes packed in oil to measure 3 tablespoons. Add to the flour mixture before adding the eggs and milk. Substitute 1 tablespoon of the oil from the bottle of sun-dried tomatoes for the butter in the recipe.

Low-fat: Substitute low-fat or skim milk for the milk and use 4 egg whites or 1/2 cup egg substitute for the whole eggs. Omit the butter.

Nutty and sweet: Finely mince pecans or walnuts to measure 3 tablespoons. Sprinkle them over the bottom of the coated muffin cups. Stir 1 tablespoon sugar and 1 teaspoon ground cinnamon into the flour mixture before adding the liquids.

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