This recipe is taken from the 2012 Milk Calendar. Popovers are similar to Yorkshire puddings and this version has added herbs and the wonderful zip of Canadian Swiss cheese. Serve them as a side dish with roast chicken, pork, and of course, roast beef.
- Prep: 10 min
- Cooking: 30 min - 35 min
- 3 eggs at room temperature
- 1 1/4 cups (300 mL) milk
- 1 1/4 cups (300 mL) all-purpose flour
- 1 cup (250 mL) shredded Canadian Swiss cheese
- 1/4 cup (50 mL) chopped fresh parsley
- 2 tsp (10 mL) chopped fresh thyme or chives or 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) butter melted
Preheat oven to 425°F (220°C).
In a large bowl, using an electric mixer on medium speed, beat eggs until foamy; beat in milk until blended. Add flour and beat on low speed until well blended. Stir in cheese, parsley, thyme, salt and pepper.
Brush 12-cup nonstick muffin generously with melted butter. Heat in oven for 2 min. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup/75 mL each).
Bake for 20 min, until puffed and golden brown. Reduce oven temperature to 350°F (180°C) and bake for about 10 to 15 min or until a knife inserted in the centre comes out clean.
Place muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 min. Remove from pans and serve hot.
For appetizers, make popovers in 36 cups of mini muffins pans, using a heaping tablespoon (15 mL) batter per cup. Reduce baking time to 10 min at each oven temperature. Serve plain or topped with fruit chutney or smoked salmon and crème fraîche.
Use Canadian Asiago or aged Provolone cheese in place of the Canadian Swiss and add 1/4 tsp (1 mL) smoked paprika with the flour.
Top 5 Nutrients
|Calcium:||10 % / 114 mg|
|Vitamin B12:||29 %|