Yield: makes 6 popovers
These light, flavorful popovers are lovely alongside a summertime salad or pasta dish. If you don’t have pesto on hand, sprinkle in 1 teaspoon fresh chopped herbs and 1 tablespoon grated cheese.
Preheat oven to 450° F. Position a rack on the lowest shelf. Generously oil a popover or muffin tin.
Blend eggs, milk and salt in a blender until smooth (or beat by hand). Add flour and blend until there are no lumps. Stir in butter and pesto. Pour popover batter into each cup, about 1/2 full.
Bake for 20 minutes. Do not open the oven door! Reduce heat to 350° F and bake until golden brown, an additional 15 minutes. Remove from the oven and make a small slit in each popover with a knife or skewer to allow steam to escape; serve immediately.
Each serving: 140 cal, 8g fat (3.5g sat), 80mg chol, 260mg sodium, 13g carb, 2g fiber, 5g protein
Recipe by, PCC Chef