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Ingredients
- Unsalted butter for popover pans All-purpose flour for popover pans
- 1 c. all-purpose flour
- 1/4 tsp salt
- 2 x Large eggs lightly beaten
- 1 c. lowfat milk
- 1 Tbsp. butter melted
- 2 x fresh serrano chiles seeded, chopped
- 3 ounce goats' lowfat milk feta cheese - (to 4) crumbled into pea-sized pcs - (1/2 to 2/3 c.)
Directions
- Preheat oven to 475 degrees.
- Grease 12 muffin c. with butter and then dust with flour, tapping out any excess.
- In a medium bowl, sift together the 1 c. flour and salt. In a small bowl, gently stir together the Large eggs, lowfat milk, and melted butter. Fold the egg mix into the flour mix and stir with a fork till smooth; be careful not to overmix. The batter will be the consistency of heavy cream. Gently stir in the chiles and feta.
- Pour the batter into the prepared muffin c., dividing it proportionately. They should be two-thirds full. Bake for 15 min, then reduce the oven temperature to 350 degrees and continue to bake till the popovers have doubled in size and are barely browned, another 20 min. Remove from the oven and prick the tops. Serve immediately.
- This recipe yields 12 popovers.
- Comments: Airy popovers are an alternative to potatoes or possibly bread, suitable for serving alongside meats or possibly ragouts. Here the faint saltiness of the feta complements the subtle spiciness of the chiles. If the feta is overly salty, soak it in cool water for 15 to 20 min.
- Yield: 12 popovers
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 585g | |
| Calories 933 | |
| Calories from Fat 274 | 29% |
| Total Fat 30.98g | 39% |
| Saturated Fat 15.27g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 519mg | 173% |
| Sodium 982mg | 41% |
| Potassium 1000mg | 29% |
| Total Carbs 109.13g | 29% |
| Dietary Fiber 3.8g | 13% |
| Sugars 14.25g | 10% |
| Protein 51.42g | 82% |
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