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Recipe: Whole-Wheat Popovers
Categories: Post3
Yield: 6 servings
2 lg Eggs
1 c Milk
3/4 c All-purpose flour
1/4 c Whole-wheat flour
2 tb Grated Parmesan cheese
1/2 ts Salt -; (scant)
Preheat oven to 450 degrees. Lightly butter a large (2 3/4-inch) 6-muffin tin. Whisk eggs into milk; set aside. In medium bowl, stir together flours, Parmesan and salt. Stir in milk mixture; beat with a fork just until batter is smooth. Pour into prepared muffin tin. Bake in lower third of oven for 15 minutes. Without opening oven door, reduce temperature to 350 degrees; bake 20 minutes more. Remove from oven. Immediately pierce each popover with tip of sharp knife to allow steam to escape. Turn off oven; return pop-overs to oven for 5 minutes. Yield: 6 popovers.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Jack and Mary Billings
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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