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.
Black Pepper-Sage Popovers
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)
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Amount per serving
- Calories: 123
- Calories from fat: 0.0%
- Fat: 3.2g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 6g
- Carbohydrate: 17.6g
- Fiber: 1.2g
- Cholesterol: 42mg
- Iron: 1.1mg
- Sodium: 257mg
- Calcium: 61mg
- 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
- 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.
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