Black Pepper-Sage Popovers

Black Pepper-Sage Popovers Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
These popovers go well with roast chicken or turkey. Vary them by substituting finely chopped fresh marjoram or thyme for sage.

Yield:

6 servings (serving size: 1 popover)

Recipe from

Cooking Light

Nutritional Information

Calories 123
Caloriesfromfat 0.0 %
Fat 3.2 g
Satfat 1.6 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 6 g
Carbohydrate 17.6 g
Fiber 1.2 g
Cholesterol 42 mg
Iron 1.1 mg
Sodium 257 mg
Calcium 61 mg

Ingredients

1 cup 2% reduced-fat milk
1 tablespoon finely chopped fresh sage
2 large egg whites
1 large egg
2.75 ounces all-purpose flour (about 2/3 cup)
1.5 ounces whole wheat flour (about 1/3 cup)
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
Cooking spray
2 teaspoons butter, melted

Preparation

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.

2. Preheat oven to 375°.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and pepper, stirring with a whisk. Gradually add flour mixture to milk mixture, stirring well with a whisk.

4. Coat 6 popover cups with cooking spray, and brush melted butter evenly among cups to coat. Place the popover cups in a 375° oven for 5 minutes. Divide the batter evenly among prepared popover cups. Bake at 375° for 40 minutes or until golden. Serve the popovers immediately.

Note:

Jean Patterson,

January 2009
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