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BREADS:
Cheese Popovers
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Cheese
Popovers |
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Light-as-air...
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1½
Tbs |
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butter |
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3
large |
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eggs |
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1
cup |
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milk |
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2/3
cup |
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all-purpose flour |
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pinch of |
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salt |
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¼
tsp |
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paprika |
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1
cup |
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freshly grated Parmesan cheese |
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1 |
Preheat oven
to 425°F. Grease 12 small ramekins or popover
tins. |
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2 |
Melt butter
in small glass bowl in microwave. |
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3 |
Beat eggs
with electric mixer until blended, then beat in
milk and melted butter. |
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4 |
Sift
together flour, salt and paprika, then beat into
egg mixture. Stir in the cheese. |
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5 |
Fill
prepared pans half-full with batter. Bake 20-25
minutes until golden. Do not open the oven door
during baking or the popovers will fall. |
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Yield: 12
popovers |
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Cooking Tips |
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*For drier popovers,
pierce each one with a knife after 30 minutes baking
time and bake for a further 5 minutes. Serve hot. |
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Recipe Source |
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The Cookie and Biscuit Bible |
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RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "These
were really simple to make. I used small ramekins (like the
picture). We served them with soup. Hubby loved them!"
-San Diego, CA
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