Let us share a moment of silence for one of my favorite, easy dinner additions: popovers.
|delicious and ridiculously easy popovers|
This week is the first week in my new self-narrated challenge of taking better care of me. Part of it was based on evidence supporting the possibility that I may be allergic to most gluten and bread products, but also my curiosity in the Primal Blueprint lifestyle. If you aren’t familiar with the name, don’t worry, most aren’t. I’ve been getting most of my information from sites like Mark’s Daily Apple which is a great resource.
Makes 12 popovers| Hands-On Time: 05m | Total Time: 40m
Ingredients· 3 tablespoons unsalted butter, melted, plus more for the pan
· 1 1/2 cups all-purpose flour, spooned and leveled
· 1 1/2 cups whole milk
· 4 large eggs· 1/2 teaspoon kosher salt
Directions1. Heat oven to 400° F. Brush the cups of a 12-cup nonstick muffin tin with butter.
2. In a large bowl, whisk together the flour, milk, eggs, butter, and salt until only a few lumps remain (do not overmix).
3. Divide the batter among the prepared muffin cups and bake until puffed and a deep golden brown, 30 to 35 minutes. (Do not open oven door before 30 minutes or the popovers will collapse. Remove 1 popover to check that the underside is browned.) Serve immediately.
By Emily McKenna, December 2011
Nearly Natural Nails says
Don't worry. There are lots of good gluten free pastas now. I like the Ancient Harvest Quinoa kind best. Also the magazine "Living Without" is a great resource for gluten free bread recipes. I have a holiday issue with a pop over recipe.
The Sparkle Queen says
Oh that is good to know! I'll have to try a gluten free version soon 🙂 I've heard good things about the veggie based pastas now, have you tried those?