Prep 10 mins
Cook 35 mins
HINT: If you open the oven door during baking, the popovers might deflate. They do not keep well and should be made shortly before serving.
- 1 cup nonfat milk
- 2⁄3 cup unbleached flour or 2⁄3 cup all-purpose flour
- 1⁄3 cup whole wheat flour
- 1 teaspoon olive oil
- 3⁄4 teaspoon dried basil
- 1⁄4 teaspoon salt
- 1 egg
- 2 egg whites
- 3 tablespoons freshly grated parmesan cheese
- Place the oven rack on the next-to-lowest shelf of the oven. Preheat the oven to 450*. Coat 6 popover cups, deep muffin cups, or custard cups with nonstick spray.
- In a medium bowl, stir together the milk, unbleached or all-purpose flour, whole wheat flour, oil, basil, and salt. Vigorously whisk in the egg and egg whites.
- Spoon the batter into the prepared cups. Sprinkle with Parmesan evenly over the batter in the cups. Bake for 15 minutes.
- Reduce the oven temperature to 350*. Do not open the oven door. Bake for 15-20 minutes longer, or until deep golden brown and puffed up.
- Remove the popovers from the oven and cool in the cups on a rack for 5 minutes. Carefully remove from the cups and serve.
Saw LifeIsGood photo of these on PAC and had to try them. They were simple to make with a wonderful savory flavor. Mine came out making exaclty 6 popovers that puffed up lovely. DH was really impressed w/me and I'M really impressed with Celeste's recipe and Lifeisgood's great photo. I served this with Buffalo Meatloaf and steamed rice - YUM
~PAC Spring 2008~ Great recipe for popovers. I like that fact that it's a healthier version without sacrificing the consistency nor flavor. The batter makes 9 popovers - since you shouldn't fill your popover cups much more than halfway. Love the added basil flavor.