Vegetable Popovers
Vegetable Popovers recipe
Yield
12 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
onions
minced |
|
| 2 | teaspoons |
green bell peppers
minced |
|
| 1 | teaspoon |
pimentos
diced |
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
onions
minced |
|
| 1E+1 | ml |
green bell peppers
minced |
|
| 5 | ml |
pimentos
diced |
|
| 15 | ml |
butter
or margarine |
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
slightly beaten |
|
Directions
Sauté vegetables in 1 tablespoon butter.
Set aside.
Combine all ingredients except vegetables; beat at low speed of an electric mixer just until smooth.
Stir in vegetables.
Place well-greased muffin pans in a 425 degree F oven for 3 minutes or until a drop of water sizzles when dropped in them.
Remove pans from oven; fill half full with batter.
Bake at 425℉ (220℃) for 15 minutes.
Reduce heat to 350℉ (180℃) F, and bake an additional 18 to 20 minutes.
NOTE: Popovers bake into crusty, hollow shells that you can eat alone or fill with sweet or savory sauces.
Once in the oven, they'll rise high over the muffin pans.
They're leavened by eggs and the steam created by the initial high oven temperature.
