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 Recipe #332330, we had to try these as well. We served them with Recipe #282418 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!