Mini Provolone Popovers Recipes

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POPOVERS



Popovers image

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 12 popovers

Number Of Ingredients 5

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

Steps:

  • Preheat the oven to 425 degrees F.
  • Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

MINI PROVOLONE POPOVERS



Mini Provolone Popovers image

Provided by Andrea Albin

Categories     Bread     Milk/Cream     Cheese     Egg     Side     Bake     Picnic     Kid-Friendly     Oscars     Father's Day     Dinner     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 24 popovers

Number Of Ingredients 10

1 cup whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated parmesan
1 1/2 tablespoons chopped chives
Equipment: a 24-cup mini-muffin pan

Steps:

  • Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
  • Preheat oven to 425°F with rack in upper third.
  • Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
  • Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

POPOVERS



Popovers image

A light and airy favorite bread treat. Serve piping hot and enjoy!

Provided by Christy

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Yield 6

Number Of Ingredients 4

2 eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
  • In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
  • Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g

MINI PROVOLONE POPOVERS



Mini Provolone Popovers image

Categories     Brunch     Bake     Chill

Yield 24 popovers

Number Of Ingredients 9

1 cup whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated Parmesan
1 1/2 tablespoons chopped chives

Steps:

  • Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
  • Preheat oven to 425°F with rack in upper third.
  • Butter a 24-cup mini-muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
  • Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
  • Cook's Note
  • Batter can be made 1 day ahead and chilled.
  • EB Fact
  • Eggland's Best eggs have 10 times more Vitamin E than ordinary eggs. One large EB egg will give you 25% of the daily recommended intake for Vitamin E.
  • Tips
  • Easy Adds: Add shallots in place of chives and prosciutto or ham for a meatier option.
  • Save calories by spraying the pan in place of butter and substituting 1% milk for whole milk.
  • Nutrition Information
  • Serving size: 1 serving
  • Calories: 48
  • Fat: 2g (44% calories from fat)
  • Cholesterol: 20mg
  • Sodium: 78mg
  • Total Carbohydrate: 5g
  • Dietary Fiber: trace
  • Protein: 2g

PETITE POPOVERS



Petite Popovers image

This recipe came with a mini popover pan I purchased. I like the idea of the smaller ones as they go farther and people can choose how many they want. I often add fresh herbs or cheese to these with good results

Provided by Bonnie G 2

Categories     Breads

Time 50m

Yield 24 Popovers, 24 serving(s)

Number Of Ingredients 5

4 large eggs
1 1/4 cups milk
1 1/4 cups flour
1/4 cup butter, melted
3/4 teaspoon salt

Steps:

  • Preheat oven to 400.
  • In medium bowl, beat together all ingredients.
  • Using half the batter, fill each well in pan 2/3 full.
  • Bake 20-23 minutes, until golden brown.
  • Remove popovers from pan.
  • Repeat filling and baking procedure with remaining batter.

Nutrition Facts : Calories 60.7, Fat 3.2, SaturatedFat 1.8, Cholesterol 37.9, Sodium 107.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.1, Protein 2.2

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