Prep 35 mins
Cook 45 mins
A hint of thyme and the heartiness of whole-wheat flour lend character to these big, beautifully browned popovers. Serve them hot from the oven! Prep time includes dough resting time.
- 1 tablespoon butter
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 cup unsifted all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 cup milk
- 3 large eggs
- In a 1-quart saucepan, heat butter and thyme until mixture bubbles; set aside.
- In medium-size bowl, combine flours,, sugar,and salt.
- In measuring cup, combine milk, eggs, and butter mixture.
- Add milk mixture, beat until smooth batter forms.
- Cover bowl; set aside 30 minutes.
- Just before baking popovers,place 6 deep 7-ounce ceramic custard cups on baking sheet in oven (or you may use muffin pan); heat oven to 375*F.
- Carefully remove baking sheet with cups from oven.
- Spray hot cups with non-stick vegetable cooking spray.
- Stir batter and divide among cups.
- Bake 35 minutes.
- With sharp knife, pierce side of each popover to allow steam to escape.
- Bake 10 minutes more or until browned.
- Remove popovers from oven and serve immediately.
- Note: If you use muffin pans, check for doneness at about 20 to 25 minutes.
After enjoying your J. Edgar Hoover's Popovers, we had to try these as well. We served them with Pasta Puttanesca and they complimented the dish very nicely. Sharon, your getting us hooked on your popovers, but they are so simple to make, and very flavorful. Thanks for posting. :)
These are a perfect soup partner. Soft enough to tear, but nice and spongy for dipping. They have just enough flavor, but I prefer them to be a little mellow as they're best soaked in a delicious soup.
Delicious! This was my first time making popovers, and this proved to be an excellent recipe to try. I don't use thyme much, so this was a nice different flavour which I really enjoyed. They puffed up nicely giving nice big and fluffy popovers. Since I used muffin tins I actually got 8 popovers. Thanks so much Sharon!