Parmesan Popovers
Parmesan Popovers
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 207
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 100
- Sodium
- 375
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 207
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 100
- Sodium
- 375
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 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 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.
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