Whole Wheat Popovers

Here at St. Isidore Farm, we’re celebrating the restoration of the reputation of eggs to their rightful standing as an important and healthful component of a smart eating plan. Specifically, we’re about to tear into a batch of whole wheat popovers that I put into the oven about a half-hour ago. The recipe is based on one included in The Better Homes and Gardens New Diabetic Cookbook. Fortunately, you don’t have to be diabetic to eat—and enjoy—these popovers. Try them today!

Ingredients

Directions

• Heat oven to 400 degrees. Spray bottom and sides of six 6-oz custard cups of cups of a popover pan with nonstick coating. Set aside. • In a mixing bowl, use a wire whisk or hand mixer to beat eggs, milk, and oil until combined. • In a separate bowl, whisk together flours, salt, and herbs, if using. • Gradually whisk flour mixture into egg mixture, continuing to whisk vigorously until batter is smooth. • Fill prepared cups half full of batter and bake in preheated oven about 40 minutes or until very firm. • Immediately after removing from oven, prick each popover to allow steam to escape. If you can stand to wait any longer and like your popovers a little on the crisp side, return the popovers to the oven for five more minutes. • Remove popovers from cups and eat immediately with copious amounts of butter, which may be shown in future to be a health food, too!

Reviews

☆☆☆☆

There may be one or two better popover recipes in my files, but for a HEALTHFUL one, this is pretty darned hard to beat.

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