Saturday, March 22, 2014

Whole Wheat Popovers

I don't make popovers often because they really only taste good right out of the oven.   Popovers can be so temperamental I hesitated making any changes to the recipe.  This is my same recipe halved but substitute 1/2 the flour for whole wheat flour. I had been wanting to try whole wheat flour to see how they would come out.  They came out great there is a very slight heavier texture as there is whenever you substitute some whole wheat in a recipe but they were very good.  Of course you can certainly just halve the regular recipe also but you will stare at a dozen wonderful popovers hot out of the oven that will be hard to resist.  They also sound so decadent but actually there are less than 150 calories in each of these.

Whole Wheat Popovers

1 C milk  (I used 1% because that is what I had on hand)
1/2 C all purpose flour
1/2 C whole wheat flour
2 large eggs
1 T butter
pinch of salt

Heat oven to 425° with popover pan in it.

Have all ingredients at room temperature (this is the secret to them popping!)
Mix all ingredients well, I used hand blender to do this.  Let sit while oven comes to temp.  when oven is ready carefully remove pan, spray cups with oil, pour batter equally into cups.  Bake for 20 min when you remove them from the oven dump them out immediately, if you pierce them with the end of a knife it will stop them from deflating to quickly.

Enjoy them while hot!!

***You can make them savory or sweet with different additions.  Grated cheese on top, cinnamon & sugar added to batter or sprinkled on top, add Rosemary or Thyme to have with a roast, the possibilities are endless.

Set the pan on top of a cookie sheet for easy handling.
I keep this old one just for catching spills.