Whole Wheat Popovers with Shallots
These popovers contain just enough shallots to lend flavor but not enough to weigh down the batter. Too many solids will prevent popovers from "popping."
Prep Time:
15 mins
Total Time:
55 mins
Servings:
6 popovers
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 information
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
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