Saturday, May 15, 2010

Herbed Popover Breads

 Simple, quick to make, flakey and moist... these baked batter breads are both wholesome and satisfying. For best results, don’t over beat the batter.   3 room temperature eggs, plus 1 egg white  1⅓ cups milk, heated in microwave until simmering, then slightly cooled 1⅓ cups GF flour blend   2 t. sugar ½ t. salt   Options: chopped fresh herbs, onion, grated Parmesan, garlic, etc.  
Heat a popover pan* in an oven set to 350°F.
Whisk the eggs and egg white and slowly add the warm milk. Whisk in the flour mixture, sugar, salt and herbs or whatever additional options that you are adding to batter at this point.
Liberally brush the hot popover pan with butter, pour in the batter and bake immediately, increasing oven temperature to 450°F for 20 minutes. Then reduce heat to 350°F degrees and continue baking until the popovers are deep brown and pull away from pan sides: about another 20 minutes.
Pierce popovers with a knife to allow the steam to escape. Serve immediately with butter, preserves, lemon curd, etc.
Notes: *If you do not own a popover pan, use small (at least 3 inches deep and no more than 4 inches in diameter) mini casserole baking dishes.
Makes: 8 popovers.   
This recipe is from my cookbook which is available at:    OR at

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