No Reviews
You must be logged in to post a review.
Cheesy Popovers
x
Print Options
Description
Parmesan and herb filled popovers.
Ingredients
- 1 Tablespoon Softened Butter For Greasing The Muffin Tin
- 2 Tablespoons Butter
- 3 whole Eggs
- 1 cup Whole Milk
- 1 cup All-purpose Flour
- ½ cups Freshly Grated Parmesan Cheese
- ½ teaspoons Salt
- ½ teaspoons Freshly Ground Black Pepper
- 2 Tablespoons Chopped Fresh Parsley Or Dill
Preparation
Preheat oven to 420 F (215 C). Grease the muffin tin. Recipe makes 16 mini muffin sized popovers.
In a small saucepan over medium low heat melt the 2 tablespoons of butter. Set aside to cool.
Place all of the ingredients (don’t forget the cooled melted butter) into a food processor or blender and process for 30 seconds. I like using the blender, because it is so easy to use its cup to just pour the batter into the muffin tin cups. The batter will be quite liquid. Divide the batter evenly between the cups of the muffin tin; each should be about 2/3 full.
Bake on the middle rack of the oven for 20 minutes, without opening the oven door. Then remove them from the oven and let them cool in the pan on a rack for little bit. Then serve warm.
Related Recipes
Easiest No-Knead Bread in a Dutch Oven
by Lindsay @ My Therapist Cooks in
Breads
by Lindsay @ My Therapist Cooks in
Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Sourdough Banana Muffins
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Use up your excess sourdough discard/starter in these yummy banana muffins!
From...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Sourdough Naan
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet!
From Erica...
Prep: Cook:
Serves: 12 Level: Intermediate
No Comments
Leave a Comment!
You must be logged in to post a comment.