MENU
  • Pinterest
    0
  • Save
    11
  • Print
    6
  • Facebook
    0
  • Email
    0

Dill-parmesan Popovers

  • Prep 10 min
  • Total 60 min
  • Ingredients 6
  • Servings 8
  • Pinterest
    0
  • Save
    11
  • Print
    6
  • Facebook
    0
  • Email
    0

Creamy baked popovers - that can be ready in an hour. MORE+ LESS-

Ingredients

3
eggs, room temperature
1 1/4
cups milk, room temperature
1 1/4
cups all-purpose flour
2
tablespoons grated Parmesan cheese
1
teaspoon dried dill weed
1/2
teaspoon salt

Steps

Hide Images
  • 1
    Heat oven to 450°F. Generously grease 8 popover cups or 6-oz. custard cups. In small bowl, beat eggs with eggbeater or wire whisk until lemon colored and foamy. Add milk; blend well.
  • 2
    Add all remaining ingredients; beat with eggbeater just until batter is smooth and foamy on top. Pour batter evenly into greased cups, filling each about 2/3 full.
  • 3
    Bake at 450°F. for 20 minutes. (DO NOT OPEN OVEN.) Reduce oven temperature to 350°F.; bake an additional 15 to 30 minutes or until deep golden brown. Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from cups. Serve warm.

Expert Tips

Sage is a great-tasting substitution for the dill in this recipe. If you like, you can flavor the batter with 1/2 teaspoon dried sage instead the the dill. Regardless of the herb you choose, there's little chance you'll have leftovers.

Nutrition Information

Nutrition Facts

Serving Size: 1 Popover
Calories
120
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
220mg
9%
Potassium
105mg
3%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment