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Peppered Popovers
Recipe

9 INGREDIENTS • 7 STEPS • 45MINS

Peppered Popovers

5
1 rating
Crispy, golden and beautifully puffed makes Peppered Popovers perfect for tearing apart and dunking or drowning in warm gravy, and I think it’s safe to say that most of us know popovers solely as gravy catchers.
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Crispy, golden and beautifully puffed makes Peppered Popovers perfect for tearing apart and dunking or drowning in warm gravy, and I think it’s safe to say that most of us know popovers solely as gravy catchers.
45MINS
Total Time
$0.64
Cost Per Serving
Ingredients
Servings
12
US / Metric
Canola Oil
2 Tbsp
Canola Oil
Egg
3
Large Eggs, room temperature
2% Reduced Fat Milk
1 cup
2% Reduced Fat Milk
Unsalted Butter
1/4 cup
Unsalted Butter, melted
Italian Flat-Leaf Parsley
1 Tbsp
Finely Chopped Italian Flat-Leaf Parsley
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Salt
3/4 tsp
Salt
Ground Nutmeg
1/2 tsp
Ground Nutmeg
freshly ground if possible
All-Purpose Flour
2/3 cup
All-Purpose Flour
Nutrition Per Serving
VIEW ALL
Calories
109
Fat
7.7 g
Protein
3.1 g
Carbs
6.6 g
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Peppered Popovers
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Pour 1/2 teaspoon of Canola Oil (2 Tbsp) into bottom of 12 regular size muffins tins. Place in oven and allow to heat for 5 to 7 minutes.
step 3
In a large bowl, whisk Eggs (3) until smooth.
step 4
Add 2% Reduced Fat Milk (1 cup) and whisk until combined. Add Unsalted Butter (1/4 cup), Italian Flat-Leaf Parsley (1 Tbsp), Freshly Ground Black Pepper (1 tsp), Salt (3/4 tsp), Ground Nutmeg (1/2 tsp), All-Purpose Flour (2/3 cup) and whisk until smooth, approximately 30 seconds.
step 4 Add 2% Reduced Fat Milk (1 cup) and whisk until combined. Add Unsalted Butter (1/4 cup), Italian Flat-Leaf Parsley (1 Tbsp), Freshly Ground Black Pepper (1 tsp), Salt (3/4 tsp), Ground Nutmeg (1/2 tsp), All-Purpose Flour (2/3 cup) and whisk until smooth, approximately 30 seconds.
step 5
Remove muffin tins from oven and fill each with approximately 3 to 4 tablespoon of batter (about 1/2 full). Return to oven and bake for 18 minutes until puffed and starting to brown.
step 6
Reduce heat to 350 degrees F (180 degrees C) and continue to bake for an additional 12 to 15 minutes.
step 7
Remove from oven and serve immediately.
step 7 Remove from oven and serve immediately.
Tags
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Appetizers
Breakfast
Budget-Friendly
Comfort Food
Bread
Christmas
Shellfish-Free
Kid-Friendly
Easter
French
Father's Day
Vegetarian
Mother's Day
Side Dish
Thanksgiving
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