Parmesan Popovers

recipe
Classic popovers are moist on the inside, crispy on the outside. We've added a crunchy top layer of Parmesan. If you don't have the cheese on hand, simply omit it for a more traditional version.

Yield:

6 servings (serving size: 1 popover)

Recipe from

Nutritional Information

Calories 143
Caloriesfromfat 0.0 %
Fat 4.5 g
Satfat 2.3 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 8 g
Carbohydrate 17.5 g
Fiber 1.2 g
Cholesterol 45 mg
Iron 1.1 mg
Sodium 243 mg
Calcium 127 mg

Ingredients

1 cup 2% reduced-fat milk
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
Cooking spray
2 teaspoons butter, melted
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

1. Combine first 3 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 and salt, stirring with a whisk. Gradually add flour mixture to milk mixture, stirring well with a whisk.

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

Note:

Jean Patterson,

January 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note