Italian Popovers
Popovers are a light, flavorful and impressive side dish, but require a special pan. Not these popovers! Mom’s delicious Italian Popovers can be baked in in muffin tins.
Servings: 8 popovers
Calories: 155kcal
Ingredients
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon salt
- 2 ounces prosciutto chopped
- 1/2 cup 2 ounces packed shredded Fontina cheese
- 2 tablespoons chopped green onion
Instructions
- Preheat oven to 375 degrees. Heavily butter 8 (2- to 2 1/2-inches wide) popover or muffin cups.
- In a blender, mix together the eggs, flour, milk and salt.
- Pour into a mixing bowl and stir in prosciutto, cheese and onion. Immediately pour batter evenly into prepared cups — they will be very full. I like to use a 1/2-cup measure to make sure I put some of the cheese and prosciutto in each cup. Fill any empty muffin cups halfway with water to prevent burning.
- Bake about 35 to 40 minutes or until popovers are golden brown and firm to the touch. Let popovers sit for a minute or two in the pan before removing. Serve hot.
Notes
Make ahead: Popovers can be baked earlier in the day, cooled and covered on the kitchen counter. Reheat before serving.
Note: This recipe was originally published in my cookbook "Fresh Tastes."
Nutrition
Calories: 155kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 215mg | Potassium: 103mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 0.3mg | Calcium: 94mg | Iron: 1mg