Parmesan Popovers

PopoversHappy Super Bowl Sunday! As you know I could care less about who wins today, but it is still considered a holiday in our house. As with any good holiday, I am stuck in the kitchen cooking right now, but I do have a new recipe for you, so get excited. Oh yes… It is another P alliteration recipe that I could not pass up for more reasons than one. They are simple, boy friendly, alliterated and apparently pretty good. All signs pointing to Yes… Make it… Eat it… However, when I made them a couple of weeks ago something was not right. For one I did not cook them long enough, but there was something more about the flavor… Maybe I added too much parsley. I always get confused when they say something like 3 tablespoons of a fresh herb. Is that 3 tablespoons before or after I am chopped it? I did 3 tablespoons post chop, but it may have been a little much. I am going to go back and watch Giada make them and see exactly what she does. I will keep you posted. Let me know if anyone has better luck than me in this department. The Hubby and I scratched them from our nightly rotation, but I could not scrap them from my entire recipe book all together. I like the idea of them, so maybe I will play with the ingredients and reinvent them for myself.

Ingredients

  • 3 eggs
  • ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon herbs de Provence
  • 4 tablespoons chopped parsley leaves
  • 1 cups whole milk
  • ¾ cup grated Parmesan (about 5 ounces)

Directions

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 ¾ full. Bake until puffed and golden brown, about 20 to 25 minutes.

Remove popovers from muffin tin and cool on a wire rack.

  • Source: Giada De Laurentiis
  • Prep Time: 20min
  • Cook Time: 25min
  • Total Time: 45min
  • Recipe Yields: 6 to 8 servings
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