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Recipe: Classic Popover

A double batch of freshly baked popovers

When I was a kid, on rare occasion my family would go out to brunch at nice, homey tavern up the road from my parent’s house.  They served these enormous popovers that were warm and steamy when you tore it open.  If you added a little butter or jam it would heat up and get melty.  Ooh, so delicious!

Since then, I’ve tried to exercise more portion control but I still love popovers – for their versatility and for nostalgia.  Here’s a basic popover recipe that’s really easy.  They can even be stuffed with herbed cheese or just eaten plain.  They’re best right out of the oven and don’t keep well so this recipe only makes a small batch.

Classic Popovers

Serves 4

½ cup all purpose flour (or try whole wheat pastry flour)
¼ teaspoon salt
½ cup low fat or skim milk
1 egg

Preheat oven to 425°F. Lightly spray a muffin tin with vegetable oil.  Sift salt and flour together in a medium mixing bowl.  In a small bowl, blend the egg and milk.  Add the wet ingredients (egg/milk) to the dry ingredients (flour/salt) using a stand mixer or hand blender.  Beat until smooth  (but do not over blend, as it will decrease the volume of the batter).  Fill the muffin tin halfway with batter and bake for 40-45 minutes (or until medium golden brown).  To prevent over browning, decrease the temperature for the last 10 minutes to 350°F.

NUTRITION INFORMATION: Each popover has 85 calories, 1 gram of fat, 14 grams of carbohydrate, and 4 grams of protein.  They contain no saturated or trans fats and 53 mg of cholesterol each.  Popovers are not a good source of any particular nutrient but they’re so tasty!

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