Perfect Parmesan Popovers Recipes

PARMESAN POPOVERS

Steps:

• Preheat the oven to 400*F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container.

PERFECT POPOVERS

Steps:

• Preheat oven to 450-degrees F.
• Grease a 6-cup popover pan (or use muffin tins)--very important to grease pan very well. I don't think Pam is good enough - I used both Pam and butter to grease the tins.
• In a mixing bowl or large measuring cup whisk together flour and salt.
• In another mixing bowl or large measuring cup (I used a 2-cup measuring cup), whisk milk and eggs together until blended.
• Add egg/milk mixture to flour mixture, stirring well with a whisk. (If you use the large mesuring cup (mine was 4-cups) it is very easy to pour into the popover tins.).
• Pour batter into the prepared popover cups.
• Bake for 15 minutes.
• DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
• Reduce heat to 350-degrees F and bake 20 minutes more.
• Serve immediately.

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

PERFECT POPOVERS

Steps:

• Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
• In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
• Fill the popover cups two-thirds to three-quarters full.
• Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

PERFECT PARMESAN POPOVERS

Steps:

• 1. Whisk flour, Parmesan, salt and pepper in a medium bowl. Make a well in the center of flour mixture.
• 2. Whisk eggs, egg white, milk and butter together until frothy. Pour into well of flour mixture and whisk just until smooth. Stir in the scallions.
• 3. Preheat oven to 425 degrees. Lightly coat a 12-cup muffin tin with nonstick cooking spray and put in oven to preheat.
• 4. When a drop of water sizzles in the pan, the pan is hot enough. Spoon in batter, dividing it evenly among the 12 cups.
• 5. Bake for 15 minutes at 425 degrees. Reduce oven temp to 350 and bake until popovers are golden and puffed, about 10 minutes longer.
• 6. Immediately remove popovers from the pan and make a small slit in the side of each to release steam.
• 7. Serve warm with butter and enjoy!

GARLIC PARMESAN POPOVERS

Steps:

• Preheat oven to 375°.F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
• In a bowl whisk together eggs, milk, and water. Add flour and whisk mixture until combined well but still slightly lumpy.
• Mince garlic and mash with salt. Whisk garlic paste into batter and divide half of batter among tins. Sprinkle 1/4 cup Parmesan over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Parmesan over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more. (Popovers will not rise much because of Parmesan).

PERFECT POPOVERS

Steps:

• 1. Heat oven to 450°F. Generously grease 10 popover cups or 6-oz. custard cups.* In small bowl, beat eggs with eggbeater or wire whisk until lemon colored and foamy. Add milk blend well.2. Add flour and salt beat with eggbeater just until batter is smooth and foamy on top. Pour batter into greased cups, filling about 2/3 full.3. Bake at 450°F. for 15 minutes. (Do not open oven.) Reduce oven temperature to 350°F. bake an additional 25 to 35 minutes or until high, hollow and deep golden brown. Remove from oven insert sharp knife into each popover to allow steam to escape. Remove from cups. Serve warm.Tip: *Greased standard muffin pans can be substituted for the popover cups. Fill alternating greased cups with batter to prevent sides of popovers from touching.High Altitude (above 3500 feet): Increase flour to 1 1/4 cups plus 2 tablespoons. Bake at 450°F. for 15 minutes. Reduce oven temperature to 350°F. bake an additional 20 to 30 minutes.Nutrition Information Per Serving: Serving Size: 1 Popover * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 65 mg 22% * Sodium: 90 mg 4% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 5 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 FatVariationDill-Parmesan Popovers: Add 2 tablespoons grated Parmesan cheese and 1 teaspoon dried dill weed with flour.See Cook's Note: Popover Tips

PARMESAN POPOVERS

Steps:

• Preheat the oven to 400 degrees F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.