GARLIC CHEESE POPOVERS
2 large eggs
3/4 cup low-fat milk
1/4 cup water
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 large garlic clove
1/2 cup freshly grated Parmesan, divided use
Preheat oven to 375 degrees F. Generously grease six (2/3 cup) popover tins or nine (1/2 cup) muffin tins.
In a bowl, whisk together eggs, milk and water. Add flour, and whisk mixture until well-combined but still slightly lumpy.
Mince garlic and mash with salt. Whisk garlic paste into batter.
Divide half of batter among tins. Sprinkle 1/4 cup Parmesan over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Parmesan over popovers.
Bake in lower third of oven 45 minutes or until puffed and perfectly brown. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more. (Popovers will not rise much because of Parmesan.)
Makes 6 large popovers
Source: Kate Lawson, Detroit News, October 15. 2009
2 large eggs
3/4 cup low-fat milk
1/4 cup water
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 large garlic clove
1/2 cup freshly grated Parmesan, divided use
Preheat oven to 375 degrees F. Generously grease six (2/3 cup) popover tins or nine (1/2 cup) muffin tins.
In a bowl, whisk together eggs, milk and water. Add flour, and whisk mixture until well-combined but still slightly lumpy.
Mince garlic and mash with salt. Whisk garlic paste into batter.
Divide half of batter among tins. Sprinkle 1/4 cup Parmesan over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Parmesan over popovers.
Bake in lower third of oven 45 minutes or until puffed and perfectly brown. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more. (Popovers will not rise much because of Parmesan.)
Makes 6 large popovers
Source: Kate Lawson, Detroit News, October 15. 2009
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