Whole Wheat Popovers with Shallots
From: Better Homes and GardensThese popovers contain just enough shallots to lend flavor but not enough to weigh down the batter. Too many solids will prevent popovers from "popping."
Servings: 6 popovers
Prep: 15 mins
Total: 55 mins
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Ingredients
1/4 cup minced shallots
1 tablespoon margarine or butter
Shortening or nonstick cooking spray
2 beaten eggs
1 cup milk
2/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 teaspoon salt
Directions
1. In a small skillet or saucepan cook shallots in margarine or butter until tender. Set aside.
2. Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-ounce custard cups or the cups of a popover pan. Or, lightly coat cups with nonstick cooking spray. Place the custard cups on a 15x10x1-inch baking pan; set aside.
3. In a mixing bowl combine beaten eggs, milk, and shallot mixture. Add all-purpose flour, whole wheat flour, and salt. Beat with a rotary beater or wire whisk until the mixture is smooth. Fill the greased cups half full. Bake in a 400 degree F oven about 40 minutes or until very firm.
4. Immediately after removal from the oven, prick each popover with a fork to let steam escape. If crisper popovers are desired, return popovers to oven for 5 to 10 minutes more or to desired crispness (be sure the oven is turned off). Serve hot. Makes 6 popovers.
Nutrition Facts
Calories 140, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 74 mg, Sodium 147 mg, Carbohydrate 19 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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