Sunday, September 25, 2011


In all my years of baking I don't recall ever making popovers. A while ago one of my friends bought me a popover pan and although I bookmarked all kinds of recipes I never got around to it. Yesterday I decided, today was the day. So I used a recipe for Parmesan-Onion popover because I was looking for a recipe to use green onions in. Unfortunately for my green onions I decided to omit them, mostly because this was for breakfast. They came together in about 5 minutes and baked for about 55 minutes. The recipe also says you can make them in a muffin if you don't have a popover pan. All in all I would definitely make these again even though my husband said he could taste the egg white. To me if was like creme brulee in that you can taste the egg in some creme brulee and so you can taste the egg in some popovers but they are still delicious and fun to watch them bake :). I almost forgot to post the recipe, this is adapted from As you can tell I also doubled it and it turned out fine.



  • Vegetable cooking spray
  • 1/3 cup bread flour
  • Dash of salt
  • 1/3 cup skim milk
  • 1 egg white


  • Heavily coat 2 popover pan cups or 2 muffin pan cups with cooking spray, and set aside.
  • Combine flour and remaining ingredients in a medium bowl; stir with a wire whisk until smooth. Pour batter evenly into prepared pan. Place in a cold oven. Turn oven on 450°, and bake 15 minutes. Reduce heat to 350°, and bake an additional 40 minutes or until popovers are crusty and brown. Serve immediately.

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