Parmesan Popovers

There are some shows on the Food Network that I watch regularly. Every now and then I see a recipe which makes me want to rush into the kitchen and try it out immediately. This was one such recipe that looked really good. I modified the original a bit by adding a couple of other ingredients.
Here’s what I did.

Ingredients:

(For approximately 6 -7 medium popovers)
2 eggs
¾ cup all-purpose flour
6-7 basil leaves, chopped
1 cup milk (I used 2 %)
¾ cup grated Parmesan cheese
2 cloves garlic, crushed and made into a paste like this.
1 tsp red chilli flakes
Salt & pepper to taste
Oil to grease the muffin pan

Method:
Preheat the oven to 400 degrees F. Grease a muffin tin. (A popover pan is said to produce the best results.)

Throw all the ingredients together in the blender and process until just blended, 30-45 seconds. The batter will be thin.

Pour the batter into the muffin cups filling each cup three-fourths full.

Bake for about 30 minutes until puffed and golden brown. Do not peek into the oven for the first 30 minutes! I also let the popovers sit in the oven for another 10-15 minutes after turning off the heat for the tops to get well browned and crusty, and also for the insides to dry out a bit.

Serve right away; they start to deflate almost immediately.

The popovers had a nice and crisp exterior with a slightly hollow, soft interior. These were perfect along with soup.

This post has some very useful tips on how to make the perfect popovers.

On a different note, I just realized that I’ve now been blogging for a year. I’m really surprised since I always thought that nothing could hold my interest for long!