| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | Post3 | 6 | servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
A Message from our Provider:
“Love – a gift from God”