Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

These popovers go well with roast chicken or turkey. Vary them by substituting finely chopped fresh marjoram or thyme for sage.

Jean Patterson
Recipe by Cooking Light January 2009

Gallery

Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1 popover)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.

    Advertisement
  • 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.

Nutrition Facts

123 calories; calories from fat 0%; fat 3.2g; saturated fat 1.6g; mono fat 0.9g; poly fat 0.3g; protein 6g; carbohydrates 17.6g; fiber 1.2g; cholesterol 42mg; iron 1.1mg; sodium 257mg; calcium 61mg.
Advertisement
Advertisement