Thursday, January 24, 2008

Parmesan Popovers

From Everyday Pasta - Giada DeLaurentiis

6 eggs
1 1/2 C all-purpose flour
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp herbes de Provence
1/4 C chopped fresh flat-leaf parsley
2 C whole milk
1 1/4 C grated Parmesan cheese (about 5 ounces)

Preheat the oven to 400.
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 muffin pan and serve hot, or cool on a wire rack and serve warm or at room temperature.

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