Wednesday, October 28, 2009

Parmesan Popovers

6 eggs
1 1/2 all purpose flour
1/4 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp herbes de Provence
1/4 cup chopped fresh flat-leaf parsley
2 cups whole milk
1 1/4 cups grated parmesan cheese

preheat oven to 400F
In a blender, combine the eggs, flour, salt, pepper, herbes de Provence, and parsley. Blend on medium speed. Turn the blender to low and slowly add the milk, then the cheese.

Spray a muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup three-quarters full, bake until puffed and golden brown, 20-25 minutes.

remove the popovers from the pan and serve hot, or cool on wire rack and serve warm or at room temp.

(editors note: mine didn't puff... not even a little.... the recipe for popovers that I use for a breakfast says to put them in a cold oven, I would try that when making this recipe)

recipe is from the bookEveryday Pasta by Giada De Laurentiis

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