Peppered Popovers

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.

Total Time

45min

5.0

1 Rating

Author: Compelled to Cook

Servings:

Ingredients

•

2 Tbsp

Canola Oil

•

Large Eggs , room temperature

•

1 cup

2% Reduced Fat Milk

•

4 Tbsp

Unsalted Butter , melted

•

1 Tbsp

Finely Chopped Italian Flat-Leaf Parsley

•

1 tsp

Freshly Ground Black Pepper

•

1 tsp

Salt

•

as needed

Ground Nutmeg

•

2/3 cup

All-Purpose Flour

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

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.

In a large bowl, whisk Eggs (3) until smooth.

Add 2% Reduced Fat Milk (1 cup) and whisk until combined. Add Unsalted Butter (4 Tbsp) , Italian Flat-Leaf Parsley (1 Tbsp) , Freshly Ground Black Pepper (1 tsp) , Salt (1 tsp) , Ground Nutmeg (as needed) , All-Purpose Flour (2/3 cup) and whisk until smooth, approximately 30 seconds.

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.

Reduce heat to 350 degrees F (180 degrees C) and continue to bake for an additional 12 to 15 minutes.

Remove from oven and serve immediately.

Nutrition Per Serving

CALORIES

109

FAT

7.7 g

PROTEIN

3.1 g

CARBS

6.6 g