| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lg | Egg whites |
| 1 | lg | Egg lightly beaten |
| 1 | c | 1% milk |
| 1 | tb | Olive or veg oil |
| 1 | c | All purpose flour |
| 1/2 | ts | Dried parsley or oregano leaves |
| 1/8 | ts | Salt |
INSTRUCTIONS
I found this, what looks like a fairly easy, Popover recipe in my Oct 97 copy of Reader's Digest. Enjoy. They look very much like Yorkshire Pudding, that we make with roast beef. Does anyone know if they are one in the same? Preheat oven to 400F. Generously grease the bottoms and sides of 12 regular size muffin cups. Heat the pan in the oven. Meanwhile, in meduim bowl, combine egg whites, egg, milk and oil. Add the flour, parsley, and salt. With a rotary beater or wire whisk, beat the mixture til smooth. Fill each muffin cup about half full. Bake on the lowest oven rack for 25 mins or until very brown and crusty. Remove pan from the oven and immediately pierce each popover with a sharp knife to release steam. Serve immediately. Makes 12 popovers Posted to EAT-L Digest by Beth Brown <goldone@AGT.NET> on Nov 23, 1997
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