Savory Parmesan Popovers (Healthier!)

Submitted by Celeste

"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."

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 6 popovers
• Serves: 6

ingredients

• 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

directions

1. 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.
2. 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.
3. Spoon the batter into the prepared cups. Sprinkle with Parmesan evenly over the batter in the cups. Bake for 15 minutes.
4. 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.
5. Remove the popovers from the oven and cool in the cups on a rack for 5 minutes. Carefully remove from the cups and serve.

Reviews

[Bonnie G #2]

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 recipe #280887 and steamed rice - YUM

 

[LifeIsGood]

~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.