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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love popovers just out of the oven and slathered in butter. (UPDATE: ERROR CORRECTED SINCE 3-STAR REVIEW). In the oven, they should blow up like little balloons that have a hollow area inside. Watch their progress through the oven window as they cook, rather than opening the oven door. A muffin pan can be used in place of the custard cups. Ingredients:
2 eggs |
1 teaspoon italian herb seasoning or 1 teaspoon herbes de provence |
1 cup milk |
1 cup flour |
1/2 teaspoon salt |
1/2 teaspoon paprika |
3 tablespoons parmesan cheese |
Directions:
1. Preheat oven to 425°.
2. Beat the eggs until thick and foamy and bright yellow.
3. Add the herbs.
4. Gradually stir in the milk.
5. Sift together the flour, salt and paprika.
6. Gradually beat the flour mixture into egg-milk mixture, beating 2-3 minutes.
7. Grease 6 heat-proof custard cups (5 oz each).
8. Pour herb mixture in cups, filling each one 2/3 full.
9. Sprinkle 1/2 Tbs cheese over each cup.
10. Place cups on oven rack.
11. Bake approximately 15-20 minutes or until puffed up, golden-brown and crusty.
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