Recipe courtesy of Sunny Anderson
From:
Food Network Magazine
Cheesy Popovers
Getting reviews...
- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: about 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 54
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 56 mg
“I always get wide eyes and a sigh when I make these. They’re best when they’re right out of the oven!”
- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: about 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 54
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 56 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Whisk together the eggs, milk and melted butter in a medium bowl. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover and refrigerate for 30 minutes.
- Put a 24-cup mini-muffin pan on the middle oven rack to heat for 10 minutes.
- Remove the muffin pan from the oven (be careful, it will be hot!), quickly coat with cooking spray and pour the batter into the cups, filling them almost to the top. Lightly sprinkle with the cayenne. Bake the popovers until crisp and golden, 18 to 20 minutes. Remove from the oven and serve immediately.
