These popovers go well with roast chicken or turkey. Vary them by substituting finely chopped fresh marjoram or thyme for sage.
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
2 teaspoons butter, melted
How to Make It
Combine first 4 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.
Preheat oven to 375°.
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.
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.
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My first popovers, these turned out beautifully. Very eggy tasting and tender. I subbed rosemary for sage and doubled the black pepper, but otherwise followed the instructions exactly. I am excited to make other popover recipes since these were great. Served these with the delicious chicken & stone fruit salad from a later issue.
This was the FIRST popover recipe I ever made and it was easy and delicious. I didn't have a popover pan and used a muffin/cupcake pan and they came out light and fluffy. It was fool proof. I followed the directions to the letter. Great recipe. My husband and I loved them. I will be making these for years to come.
My first time to make popovers and they couldn't have been easier. I made them in muffin pans and cooked for 35 minutes. PERFECT! and delicious! I didn't have sage so I used fresh rosemary. Yummy. I couldn't taste the pepper so next time I would add alittle more. Rave reviews from the husband so I will make again!
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