Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack
underneath tocatch any drips. Preheat the oven to 400ºF.
In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges.
Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl,
whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so
the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.
Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the
prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.
Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue
baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after
rotating the pan.
Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess
fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the
Makes 12 popovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (156g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 106 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 233.1mg||72 %|
|Sodium 444.6mg||15 %|
|Potassium 197.6mg||5 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 26g|
|Protein 15.7g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 279
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