Savory Italian Popovers for Dinner!
It is a brisk day and I just decided to make homemade minestrone soup for dinner. That will warm up everyone and they can eat as they get home from various activities. This plan takes the pressure off me because it’s warming and filling. Now what can I bake to go along with the soup? Savory Italian popovers are just the ticket! They will fill up any leftover empty spots!
I learned to make popovers as a teenager. That should tell you how easy they are to make. Somehow I forgot to include them in my menus for quite a while. Then I went to a Cajun restaurant and their popovers were their signature dish. I couldn’t wait to get home and make some. Yum!
Popovers only take a couple of minutes to put together, then 40 minutes to bake. One of the hardest things is not opening the oven as they bake–but don’t! Either they will fall or they will get heavy. Not something you want to do, so be patient. Feel free to use my menu of minestrone soup and savory popovers for your family one cold evening. You will be glad you did!
- 3 Large eggs (at room temperature)
- 1 cup milk (at room temperature)
- 1 cup Baking Free ™ gluten-free All Purpose Flour (124 g)
- 3 tablespoons butter, melted
- ½ teaspoon salt
- 1½ teaspoon Italian seasoning
- ¼ cup grated Parmesan cheese
- ½ cup shredded Mozzarella cheese
- Preheat oven to 375 degrees. Spray popover pan (or 6 6 0z. ramekins) with baking spray.
- In a blender, puree eggs, milk, flour, butter and salt until smooth. Add the Italian seasoning and two cheeses. Blend.
- Heat popover pan (or ramekins) for 2 minutes in oven. Pulse batter one more time and divide evenly between the 6 cups. Bake for 40 minutes. Do not open the oven for 40 minutes--set the timer and walk away!
- With a sharp knife, cut a small slit in the top of each popover. Return the popovers back into the oven for 10 minutes. Remove from oven and immediately transfer to wire rack. Serve warm. Makes 6 popovers.