Tested till perfect Sun-Dried Tomato Popovers

Sun-Dried Tomato Popovers

Mini popovers, in reality tiny Yorkshire puddings, make excellent finger food. The naturally occurring indent on top makes a great spot for the goat cheese.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: January 2007

  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces


  • 2 2eggeggs
  • 1 cup 1cupall-purpose flour
  • 1 cup 1cupmilk
  • 2 tbsp 2tbspbutter, melted
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/3 cup 1/3cupfinely chopped green oniongreen onions
  • 1/4 cup 1/4cupchopped drained oil-packed sun-dried tomatosun-dried tomatoes
  • 1/4 cup 1/4cupgoat cheese, softened
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In blender or in bowl with hand blender, blend together eggs, flour, milk, butter, salt and pepper until smooth and frothy. Mix in green onions and all but 1 tsp (5 mL) of the tomatoes. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Grease mini-muffin cups. Whisk batter; spoon into cups. Bake in centre of 425°F (220°C) oven until golden and puffed, about 16 minutes. Remove from pan to rack. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks; thaw. Reheat in 400°F/200°C oven for 5 to 7 minutes.)

Top each warm popover with 1/2 tsp (2 mL) goat cheese. Garnish with remaining tomatoes.

Nutritional Information Per piece: about

cal 48 pro 2g total fat 2g sat. fat 1g
carb 5g fibre 0 chol 20mg sodium 77mg

% RDI:

calcium 2 iron 3 vit A 3 vit C 2
folate 6
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