Red Pepper Popovers

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Title: Red Pepper Popovers
Yield: 6 Servings


Vegetable oil spray, for
-popover pans
1 c Flour
1 c Skim milk
1 Egg
2 Egg whites
1 tb Unsalted butter, melted
1/4 ts Salt
1/4 ts Red pepper flakes, or more
-to taste

Here's an alternative to biscuits with soups (especially "cream of"
broccoli and/or potato). !It has cholesterol! See my notes. --pat

Popovers are actually more air than batter, and this old-fashioned American
treat, when seasoned with fiery red pepper, needs no embellishment Serves 6
TIME: 40 min (5 prep) PER POPOVER: 126 cals (52 mg chol; 3 g fat (21.5%
cff); 140 mg sodium)

Preheat oven to 425F. Spray or oil 6 popover pans (or extra large muffin

Combine all ingredients in food processor fitted with the steel blade and
blend until smooth. Place the popover pans in the center of the oven to
preheat for 3 minutes.

Divide the batter into the preheated popover pans and place in the center
of the oven for 30 to 35 minutes or until puffy and golden brown. Serve

AUTHOR's: While the barter can be prepared up to two days in advance and
refrigerated, tightly covered, the popovers must be baked at the last
minute, and they deflate rather quickly. Herbs or a few tablespoons of
freshly grated Parmesan cheese can be substituted for the red pepper
(flakes or crushed/cracked variety). PATs Pantry: NO! egg substitute
produces heavier, tougher pops! YES! Land-o-lakes diet whipped butter.

The Gourmet Gazelle Cookbook: Baked Goods Ellen Brown (1991-PB) Bantam
Books gazelle.mcf - Hanneman / ELF 3/10/97 Posted to Digest
eat-lf.v097.n065 by PATh on Mar 10, 1997