Cheesy Popovers
Serve these cheesy delights alongside roast beef or a big bowl of soup, or for breakfast with scrambled eggs.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per popover: about | - |
| cal | 118 |
| pro | 6 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | trace |
| chol | 64 mg |
| sodium | 231 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 6% |
| vit A | 6% |
| folate | 4% |
Suggested Recipes
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2 eggs
1 cup (250 mL) milk
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) shredded fontina or gouda cheese
Preparation:
n bowl, beat eggs with milk for 1 minute or until frothy; stir in flour and salt until blended but still lumpy. Stir in cheese. Spoon into 8 greased muffin cups, filling three-quarters full.
Place pan in centre of cold oven. Turn oven to 450°F (230°C); bake for 25 minutes. With skewer, puncture each popover; bake for 5 minutes longer or until golden brown, crisp and puffed.
Let cool in pan on rack for 5 minutes. Run knife around edge of popovers and turn out onto rack. (Popovers can be cooled completely, covered with towel and set aside at room temperature for up to 8 hours; reheat in 325°F/160°C oven for 5 to10 minutes.)
Tags:
Breads (Loaves, Buns, Rolls); Eggs; Grains; Cheese/Other Dairy; Bake;
Source
© CanadianLiving.com
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