Serve these cheesy delights alongside roast beef or a big bowl of soup, or for breakfast with scrambled eggs.
- Portion size 8 servings
- Credits : © CanadianLiving.com
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shredded fontina cheese
- 1/2 cup shredded Gouda cheese
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.)
Nutritional facts <b>Per popover:</b> about
- Sodium 231 mg
- Protein 6 g
- Calories 118.0
- Total fat 4 g
- Cholesterol 64 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 6.0
- Folate 4.0
- Calcium 8.0
- Vitamin A 6.0