Thursday, February 16, 2012

Herbed Popovers

After discovering a newfound love of Popovers (I've made them twice now), I decided to try out a different recipe for them, Herb Popovers.
Herb Popovers

  • 1 cup(s) all-purpose flour
  • 1 cup(s) milk
  • 2 large eggs
  • 1 tablespoon(s) vegetable oil
  • ½ teaspoon(s) salt
  • 3 tablespoon(s) minced parsley
  • 1 medium scallion, minced
  • ½ teaspoon(s) each dried thyme and sage leaves

  1. Heat oven to 425°F. Lightly coat 12 regular-size (2 ½-inch) muffin cups with nonstick cooking spray.
  2. Put flour, milk, eggs, oil and salt in a blender. Pulse until well blended, scraping down sides 2 or 3 times.
  3. Stir in parsley, scallion, thyme and sage. Pour batter into muffin cups.
  4. Bake 30 to 35 minutes until puffed and well browned. Unmold on wire rack. Pierce each popover with a small knife to release steam. Serve immediately.Make Ahead: Measure ingredients (don't mix). Mince parsley and scallion up to 1 day ahead. Refrigerate in plastic wrap.
I was a little disappointed, they just weren't as good as the other recipe. They didn't rise as high, and the flavor wasn't what I expected. I guess they can't all be winners.

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