Best Herbed Mini Popovers Recipes

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HERB POPOVERS



Herb Popovers image

These fragrant popovers are easy to make. Just whip up the batter in a blender, fill muffin cups and bake to golden perfection.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 6

2 cups Gold Medal™ all-purpose flour
2 cups fat-free (skim) milk
1 teaspoon dried basil leaves
1/2 teaspoon onion salt
2 eggs
4 egg whites

Steps:

  • Heat oven to 450°F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray.
  • Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.
  • Fill cups about 1/2 full. Bake 20 minutes.
  • Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Nutrition Facts : Calories 100, Carbohydrate 18 g, Cholesterol 35 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg

SPRING HERB POPOVERS



Spring Herb Popovers image

These crispy, warm popovers with fresh herbs will be a delicious addition to your next meal.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 40m

Yield 12

Number Of Ingredients 8

¼ cup LAND O LAKES® Butter with Olive Oil and Sea Salt, melted
1 ½ cups all-purpose flour
1 ½ cups milk, at room temperature
4 each LAND O LAKES® Eggs, at room temperature, lightly beaten
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh dill weed
½ teaspoon salt
¼ tablespoon LAND O LAKES® Butter with Canola Oil

Steps:

  • Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes.
  • Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.)
  • Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with Butter with Canola Oil, if desired.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 13.4 g, Cholesterol 73 mg, Fat 6.4 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 165.5 mg, Sugar 1.5 g

MINI-POPOVERS WITH FLAVORED BUTTER TRIO



Mini-Popovers with Flavored Butter Trio image

These cute mini popovers are perfect for breakfast, holiday brunch or a side at dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 32

Number Of Ingredients 11

3/4 cup water
1/4 cup butter or margarine
1 cup Original Bisquick™ mix
4 eggs
1/4 cup unsalted butter, softened
2 tablespoons apricot preserves
1/4 cup unsalted butter, softened
2 tablespoons chopped fresh parsley
1 teaspoon honey
1/4 cup unsalted butter, softened
2 teaspoons mild molasses

Steps:

  • Heat oven to 400°F. Generously grease 32 mini muffin cups with shortening.
  • In 4-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Reduce heat to low; add Bisquick mix all at once. Stir vigorously with whisk about 1 1/2 minutes or until mixture forms ball. Remove from heat. Beat in eggs, 1 at a time; continue beating until smooth.
  • Drop dough by level measuring tablespoonfuls into muffin cups.
  • Bake 23 to 27 minutes or until deep golden brown.
  • Meanwhile, stir together ingredients of desired flavored butter(s) to serve with popovers.

Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini popover (without butter), Sodium 65 mg, Sugar 0 g, TransFat 0 g

CHEESE AND HERB POPOVERS



Cheese and Herb Popovers image

Provided by Trisha Yearwood

Time 1h5m

Yield 6 popovers and 1 cup dip

Number Of Ingredients 20

Nonstick cooking spray, for the pan
One 16.5-ounce container (about 3 cups) multicolored cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 sprigs fresh thyme
3 stems fresh rosemary
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
2/3 cup freshly grated Parmesan
1/2 cup chicken stock
2 tablespoons unsalted butter, melted
1 cup cake flour
2 tablespoons chopped fresh flat leaf parsley
2 teaspoons fresh thyme leaves
2 scallions, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
  • Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
  • For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
  • Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
  • Serve warm with the blistered tomato dip.

HERBED POPOVERS



Herbed Popovers image

I got this recipe from Crafts 'n Things magazine. We made them for a dinner party recently, and they were delicious! The only change I would make is maybe add some sort of salt.....I served with unsalted butter to spread, and that may have been my problem.

Provided by AngelbabyConfections

Categories     Quick Breads

Time 35m

Yield 10 popovers, 10 serving(s)

Number Of Ingredients 8

4 eggs
1 1/2 cups milk
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon thyme, fresh, chopped
1 tablespoon parsley, fresh, chopped
1 tablespoon basil, fresh, chopped
4 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F. In a food processor, process eggs, milk, flour, salt and herbs until smooth.
  • Place one teaspoon of butter into each of ten muffin pans, popover pans, or glass custard cups about 2 1/2" in diameter, and place in preheated oven for 1-2minutes, or until butter is melted. Fill each half full with batter and bake about 30 minutes, or until puffed and brown. Serve immediately.

Nutrition Facts : Calories 162.1, Fat 8.1, SaturatedFat 4.4, Cholesterol 101.9, Sodium 195.5, Carbohydrate 16.2, Fiber 0.6, Sugar 0.2, Protein 5.7

HERBED MINI POPOVERS



Herbed Mini Popovers image

This is another recipe and pic from Gale Gand. She puts out a great breakfast cookbook.

Provided by Lynnda Cloutier @eatygourmet

Categories     Other Breads

Number Of Ingredients 6

- 2 large eggs
- 1 cup milk
- 1 cup sifted flour
- 1/2 tsp. salt
- 1 tbsp. chopped fresh tarragon or other savory herb
- 3 tbsp. unsalted butter

Steps:

  • Fill medium pan with an inch of water and bring it to a simmer. In medium heatproof bowl, whisk together eggs and the milk. Put the bowl over simmering water and whisk the egg mixture constantly to warm it up to room temperature. Remove bowl from heat and whisk in the flour, salt, and tarragon just til mixed. The batter should be lumpy. Transfer batter to pitcher with pour spout and let it sit, covered with plastic wrap for about 1 hour at room temperature to tenderize the flour. You can mix the batter a day ahead and keep it, covered in refrigerator. Heat oven to 450. When oven is hot, put a mini popover pan or mini muffin tin in oven and let heat for about 10 minutes. Melt butter in small pan over medium low heat and have a pastry brush ready. Remove hot popover pan from oven and quickly brush the cups well with melted butter. Then quickly pour batter into cups, filling them about halfway. Bake for 15 minutes. This is when they'll puff up. Then turn oven temperature down to 375 and bake for another 5 to 10 minutes, til popovers have risen up high over the edge of the cups and are nicely browned but not too dark brown. Don't open oven door at all during first 20 minute of baking; the popovers are being leavened by steam and could easily deflate. Check after 20 minutes to make sure they aren't getting too dark. Serve at once. Makes 12 to 24 mini popovers, depending on pan size.

HERB POPOVERS



Herb Popovers image

I love popovers just out of the oven and slathered in butter. (UPDATE: ERROR CORRECTED SINCE 3-STAR REVIEW). In the oven, they should blow up like little balloons that have a hollow area inside. Watch their progress through the oven window as they cook, rather than opening the oven door. A muffin pan can be used in place of the custard cups.

Provided by echo echo

Categories     Breads

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 eggs
1 teaspoon Italian herb seasoning or 1 teaspoon herbes de provence
1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
3 tablespoons parmesan cheese

Steps:

  • Preheat oven to 425°.
  • Beat the eggs until thick and foamy and bright yellow.
  • Add the herbs.
  • Gradually stir in the milk.
  • Sift together the flour, salt and paprika.
  • Gradually beat the flour mixture into egg-milk mixture, beating 2-3 minutes.
  • Grease 6 heat-proof custard cups (5 oz each).
  • Pour herb mixture in cups, filling each one 2/3 full.
  • Sprinkle 1/2 Tbs cheese over each cup.
  • Place cups on oven rack.
  • Bake approximately 15-20 minutes or until puffed up, golden-brown and crusty.

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