Inspired by an old-fashioned side for English roast dinner, popovers are a great side for a holiday meal, but our version is light and simple enough to make any night of the week. The batter comes together in seconds (using a blender) and they bake up in no time. These are sure to become a fall family favorite!
- 1 cup milk (skim, low-fat, whole)
- 3 egg whites
- 1 tablespoon butter, melted
- 1/2 teaspoon salt
- 1 teaspoon fresh thyme leaves
- 1 cup all purpose flour
- pan spray
- 2 tablespoons parmesan cheese, grated
Preheat oven to 425 F.
In order listed, place the milk, eggs, melted butter, salt, thyme and flour in a blender. Pulse the blender for about 10 seconds, creating a batter. A few small lumps are fine. Set the batter aside to rest.
Meanwhile, place an empty popover pan or muffin tin (large or small) in the hot oven for 5 minutes.
Remove the hot pan from the oven and spray the pan with oil. Sprinkle the parmesan cheese on the bottom of each muffin cup and pour enough batter into each cup to come halfway up the sides. Return the pan to the oven.
Bake the popovers at 425 F for 15 minutes, then reduce the heat to 375 F and continue to bake until they are nicely browned and the centers spring back when tapped by a finger, 10 to 20 minutes longer, depending on the size of the cups. Serve promptly.
* For a sweet version: omit the parmesan cheese and substitute 1/3 cup of pureed pumpkin for the thyme.
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