Herb Popovers Are Fun and Quick
Herb popovers are fun to make–everything is done in the blender–so they are also quick. They can be frustrating, because once you put them in the oven, you cannot peek or they might fall!
This is one of the first recipes I learned to make. I guess I was a teenager. I remember that my mother liked me to make the to go with a ham dinner. I guess the oven was hot enough and they could cook along with the foil covered ham. I made them for awhile and then they went out of style until I was at a Cajun restaurant in San Diego. They were renown for their herb popovers that they served as the bread with their meals. Every table got a basket of popovers. Once I’d tried them again, I was hooked!
Technically they aren’t a challenge which is why teenagers can do popovers. There are just a couple of things to be sure to do for good results. Use a popover pan. This looks like a cupcake pan but the bottoms are smaller than the top. Somehow this shape helps with the “popover” effect. I have been told you can sometimes use a large muffin/cupcake pan but I’ve never tried it. Next, be sure to time the bake–you don’t want to overcook these delicate gems. Finally, no matter what, don’t peek! Opening the oven door can cause the popovers to collapse. They still taste OK, but you want them to be stunning. Serve the popovers right out of the oven with butter. Yum!
- 2 cups Baking Free Gluten-Free all purpose flour
- 2 cups fat-free milk
- 1 teaspoon dried basil
- ½ teaspoon onion salt
- 2 eggs
- 4 egg whites
- Heat oven to 450 degrees F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray.
- Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.
- Fill cups about ½ full. Bake 20 minutes.
- Reduce oven temperature to 350 degrees F and bake 15-20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.