Being a Parmesan lover, when I read this recipe, I had to try it. These are so good that they should be outlawed:) Seriously though, definitely add more Parmesan than the recipe.
The recipe below is the original recipe by Giada De Laurentiis, and it really is way too easy to make, just mix everything and pop it in the oven.
They are good with salads, with soups, by themselves, any which way you can think of; they are just good:) Have fun with them...
The recipe below is the original recipe by Giada De Laurentiis, and it really is way too easy to make, just mix everything and pop it in the oven.
They are good with salads, with soups, by themselves, any which way you can think of; they are just good:) Have fun with them...
PARMESAN POPOVERS
Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)
Directions:
Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack.
Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)
Directions:
Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack.
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