Parme­san & Thyme Popovers


Rachael Ray Every Day - - Recipe Index -

11/2 cups whole milk 3 large eggs 2 tbsp. but­ter, melted 11/2 cups flour 3/4 cup grated Parme­san 1 tbsp. fresh thyme leaves 3/4 tsp. grated or ground nut­meg 1/2 tsp. salt 1/2 tsp. pep­per Cook­ing spray

1. Ar­range a rack in the bot­tom third of the oven; pre­heat to 425°. In a blender, puree the milk, eggs, and but­ter. Add the flour, 1/2 cup cheese, the thyme, nut­meg, salt, and pep­per; puree.

2. Gen­er­ously spray 12 stan­dard­size muf­fin cups with cook­ing spray. Di­vide the bat­ter among the cups, about 1/4 cup in each. Sprin­kle the re­main­ing 1/4 cup cheese on top. Bake un­til puffed and deep brown, 25 to 35 min­utes. (Do not open the oven door.) Care­fully re­move the popovers from the cups. Pierce the sides of each popover with a sharp knife to re­lease some of the steam. Serve im­me­di­ately.

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