Prep 15 mins
Cook 45 mins
I love popovers just out of the oven and slathered in butter. (UPDATE: ERROR CORRECTED SINCE 3-STAR REVIEW). In the oven, they should blow up like little balloons that have a hollow area inside. Watch their progress through the oven window as they cook, rather than opening the oven door. A muffin pan can be used in place of the custard cups.
- 2 eggs
- 1 teaspoon Italian herb seasoning or 1 teaspoon herbes de provence
- 1 cup milk
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- 3 tablespoons parmesan cheese
- Preheat oven to 425°.
- Beat the eggs until thick and foamy and bright yellow.
- Add the herbs.
- Gradually stir in the milk.
- Sift together the flour, salt and paprika.
- Gradually beat the flour mixture into egg-milk mixture, beating 2-3 minutes.
- Grease 6 heat-proof custard cups (5 oz each).
- Pour herb mixture in cups, filling each one 2/3 full.
- Sprinkle 1/2 Tbs cheese over each cup.
- Place cups on oven rack.
- Bake approximately 15-20 minutes or until puffed up, golden-brown and crusty.
We really enjoyed these. I used a muffin tin (that is a tad smaller then a regular one) and got 12 small popovers out of this. I used skim milk and honestly just forgot the parmesean. We loved it without! Great instructions on how to make them. Thanks so much!
These were great, lots more flavor than plain popovers. They rose quite high and were a lovely golden brown. My first time using a popover pan that I've had for years!! I do think I undercooked them a bit as they fell pretty fast, but I'm not very experienced with popovers, so it could just have been me or my oven. Thanks, eebrag, very tasty!
Good popovers with a slightly different flavor but I think I cooked mine a bit too long (45 minutes) or the oven temp was too high because they were very brown. Next time I'll keep a closer eye on them. Thanks for sharing!