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Black Pepper-Sage Popovers

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 1 popover)
These popovers go well with roast chicken or turkey. Vary them by substituting finely chopped fresh marjoram or thyme for sage.

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

Nutrition 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

How to Make It

  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.