| 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
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