Popovers

L'Antro dell'Alchimista
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Phyllis C.: "The dough for the popovers uses milk, eggs and oi…" Read More
Popovers
7
320
65

Description

The name belies the results of this meat and cheese-stuffed bread, made from a peppery, Parmesan batter, half of which is spread in a deep baking pan before it's topped with mortadella and emmentaler. The remaining batter is then spread on top, and it's baked for half an hour, until golden. Upon removing it from the oven, let it cool slightly before slicing and serving it — both warm and at room temperature work well.

Ingredients

  • 140 grams flour (sifted)
  • 300 milliliters milk
  • 2 eggs
  • 1 teaspoon salt
  • 1 tablespoon melted butter (or extra virgin olive oil)
  • butter
  • flour

Directions

  1. Preheat the oven to 250C.
  2. Combine the milk, eggs, butter or oil, flour, and salt.
  3. Pour the batter into the muffin or creme caramel molds to 2/3 full.
  4. Bake for 15 minutes.
  5. Lower the temperature to 200C and continue baking for an additional 20 minutes. The popovers will increase in size.
  6. Once the molds are removed from the oven, make an incision in the side for the steam to be released. Let cool and serve.
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NutritionView more

320Calories
Sodium31%DV740mg
Fat22%DV14g
Protein22%DV11g
Carbs12%DV37g
Fiber4%DV1g

PER SERVING *

Calories320Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat7g35%
Trans Fat
Cholesterol135mg45%
Sodium740mg31%
Potassium250mg7%
Protein11g22%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber1g4%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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