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Lemon Pepper Popovers

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Submitted by jazzparr

These delicious popovers take advantage of lemon’s strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill.

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

1 237
1 237
CUP ML MILK
skim, at room temp
1 15
TABLESPOON ML OLIVE OIL, EXTRA-VIRGIN
¼ 1.3
TEASPOON ML SALT
or to taste
½ 2.5
TEASPOON ML BLACK PEPPER
coarsely ground, or cracked
2 1E+1
TEASPOONS ML LEMON ZEST
3 3
EACH EGG WHITES
lightly beaten *

Directions

Preheat oven to 450F.

Sift the flour into a mixing bowl and gradually whisk in the milk.

Add the remaining ingredients, whisking just to mix.

The mixture should be the consistency of heavy cream, if necessary, add more milk.

Grease popover molds or muffin cups with vegetable oil spray or a little olive oil.

Fill each mold ½ full.

Bake for 15 minutes without opening the door.

Reduce heat to 375℉ (190℃) and continue baking for 20 to 25 minutes, or until the popovers are browned.

Unmold and serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 114 24% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 115mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 2%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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