Sun-Dried Tomato Popovers Sun-Dried Tomato Popovers

Author: Canadian Living

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.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: January 2007



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 facts Per piece: about

  • Sodium 77 mg
  • Protein 2 g
  • Calories 48.0
  • Total fat 2 g
  • Cholesterol 20 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g


  • Iron 3.0
  • Folate 6.0
  • Calcium 2.0
  • Vitamin A 3.0
  • Vitamin C 2.0
Share X

Sun-Dried Tomato Popovers