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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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. 1. Combine first 4 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.
  2. 2. Preheat oven to 375°.
  3. 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. 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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