Best Parsley Popovers Recipes
PECAN POPOVERS WITH PARSLEY AND THYME
Steps:
- Preheat oven to 450°F. Spray standard 12-cup muffin pan with nonstick spray, then brush with butter. Place in oven until very hot, about 10 minutes. Combine milk, next 6 ingredients and 2 tablespoons butter in large bowl; whisk until blended. Remove hot muffin pan from oven. Divide batter equally among muffin cups. Sprinkle with chopped pecans.
- Bake popovers 15 minutes. Reduce oven temperature to 350°F; continue to bake until brown and firm, about 15 minutes longer. Brush popovers with 2 tablespoons butter; sprinkle with salt. Turn out of pan, cutting to loosen if necessary; serve immediately.
PARSLEY POPOVERS
Steps:
- Preheat the oven to 400 degrees.
- In a large mixing bowl combine the flour, salt, pepper and parsley. Using a whisk or a mixer, add the milk in a steady stream, working quickly. Combine the egg with 1 teaspoon of the melted butter, and whisk this mixture into the batter.
- Rub a muffin tin well with the remaining 2 teaspoons of butter. Place the tin in the oven, and heat it until it is hissing hot, about 6 minutes. Remove from the oven, and ladle the batter into the hot muffin cups, filling each slightly over half. Return to the oven, and bake for 30 minutes until the popovers are puffed and golden. Do not open the oven during the baking, or the popovers will fall. Serve immediately.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 2 grams, TransFat 0 grams
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