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BETH’S GARLIC PARMESEAN POPOVER RECIPE
Makes 6
INGREDIENTS
1 ½ cups (350 ml) milk
4 cloves garlic minced
¾ tsp (3.75ml) salt
freshly cracker pepper to taste
2 eggs, room temperature (in video said 3 but should really be 2! So sorry!)
1 cup (120 g) all-purpose flour
4 tbsp (60 ml) melted butter (real butter not margarine)
1 tbsp (15 ml) fresh parsley, minced
3/4 cup (65 g) Parmesan cheese
1 tbsp (15 ml) vegetable oil
METHOD:
Pre-heat oven to 450F (232C)
In a large bowl add the milk, eggs, garlic, salt and pepper.
Add flour gradually, mixing slowly to combine. Then add melted butter, cheese and parsley. Whisk until combined. Transfer to a large pitcher for easy pouring.
Generously brush popover pan with vegetable oil. Place in oven to heat for 5 mins to heat. Then pour batter into wells filling ¾ of the way full. Bake at 450F (232C) for 15 mins.
Then reduce heat to 350F (176C) and bake for 8-10 mins. Pierce each popover side with a knife making a small incision ¼ of an inch to release stem. This will prevent them from collapsing.
Remove from tin immediately and serve piping hot. Enjoy!
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