Irresistible is the only word for these light and airy popovers. Add them to the bread basket with dinner or lunch and see how quickly they disappear.
Recipe information
Yield
6 to 8 servings
Ingredients
6 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbes de Provence
1/4 cup chopped fresh flat-leaf parsley
2 cups whole milk
1 1/4 cups grated Parmesan cheese (about 5 ounces)
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
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.
Step 3
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 to 25 minutes.
Step 4
Remove the popovers from the muffin pan and serve hot, or cool on a wire rack and serve warm or at room temperature.
