2Food > Gluten-Free Spring Lemon-Herb Popovers

Advertisement

Other recipes

Advertisement

Advertisement

Gluten-Free Spring Lemon-Herb Popovers

Prep Time: 10 min.
Cook Time: 40 min.
Total Time: 50 min.
Servings: 6

What you need

½ teaspoon freshly ground Black Pepper
1 full stick of chilled unsalted butter (for greasing the pan; it will not all be used)
¾ cups King Arthur's Gluten-Free Flour blend*
1 ½ tablespoons fresh Chives, finely diced
1 tablespoon fresh Dill, finely diced
4 large Eggs, room temperature
½ teaspoon Kosher Salt
1 teaspoon fresh Lemon Zest
1 tablespoon fresh Sorrel, finely diced
1 teaspoon fresh Thyme leaves, finely diced
1 cup Whole Milk

Advertisement

How to do it

1. Place a non-stick popover pan in the cold oven and preheat to 400 degrees. While the oven is heating combine the flour, salt and pepper in a small mixing bowl and stir to combine. Also combine the lemon zest and herbs in a separate small bowl and using a dining fork to stir the herbs together.When oven has almost reached 400 degrees, place room temperature eggs in a blender, pulse 1-2 seconds only to lightly blend.

2. Place the milk in a microwave-safe container and heat on high for 45 seconds. Stir and heat 30 additional seconds on high (alternatively milk may be heated on the stove; it should be very warm to the touch but not simmering as it can cook the eggs).Turn blend on a very low speed and slowly pour in milk to combine it with the eggs. Do not over blend.

3. Add the flour mixture to the eggs and milk in the blender. Pulse only to combine; it will be a watery batter. When the oven reaches 400 degrees, remove the new stick of unsalted butter from the refrigerator. Peel back the wrapping to expose about 2 inches of the butter stick, leaving the wrapper on the opposite end so you may maintain a firm grasp of it when greasing the pan.

4. Remove the heated popover pan from the oven and place on a heat proof surface such as a cooling rack. Grasping the butter by the wrapped end, swirl the stick around inside each popover mold a few times to coat the sides and bottom. The butter will melt.

5. Pour the fresh herbs into the blender and pulse just to mix up the batter and integrate the herbs.

6. Pour evenly into all of the six popover molds, filling them approximately ¾ full.

7. Place the plan in the oven. DO NOT OPEN THE OVEN WHILE THE POPOVERS ARE COOKING! This will cause them to deflate.Cook the popovers at 400 degrees for 20 minutes. Reduce the heat to 375 for an additional 15-20 minutes. Popovers should be expanded over the top of the molds, dark brown and firm when removing from the oven. The longer the popovers cook, the more they hold their form when removed from the oven.

8. Remove pan from oven.

9. Remove the popovers from the pan onto a cooling rack. Stick a sharp knife in the side of each popover, making a small slit (1/2 inch) to allow steam to escape. Ensure the slit side of the popover is facing upwards. Allow the popovers to cool to the touch and serve warm.

Advertisement

Nutrition

Calories
126.11cal ( 6.31% of daily need)
Fat
4.54g ( 6.99% of daily need)
Saturated Fat
1.8g ( 11.28% of daily need)
Carbohydrates
13.83g ( 4.61% of daily need)
Sugar
2.24g ( 2.49% of daily need)
Cholesterol
113.55mg ( 37.85% of daily need)
Sodium
254.68mg ( 11.07% of daily need)
Protein
6.96g ( 13.91% of daily need)
Selenium
16.73µg ( 23.9% of daily need)
Vitamin B2
0.22mg ( 12.67% of daily need)
Phosphorus
108.57mg ( 10.86% of daily need)
Manganese
0.16mg ( 8.24% of daily need)
Vitamin D
1.12µg ( 7.45% of daily need)
Vitamin B12
0.44µg ( 7.41% of daily need)
Vitamin A
342.61IU ( 6.85% of daily need)
Calcium
68.25mg ( 6.82% of daily need)
Vitamin B5
0.68mg ( 6.77% of daily need)
Folate
25.79µg ( 6.45% of daily need)
Iron
0.82mg ( 4.56% of daily need)
Zinc
0.68mg ( 4.51% of daily need)
Magnesium
15.26mg ( 3.81% of daily need)
Vitamin B6
0.07mg ( 3.68% of daily need)
Potassium
117.36mg ( 3.35% of daily need)
Copper
0.07mg ( 3.28% of daily need)
Vitamin C
2.64mg ( 3.2% of daily need)
Vitamin B1
0.04mg ( 2.94% of daily need)
Vitamin E
0.41mg ( 2.71% of daily need)
Fiber
0.54g ( 2.16% of daily need)
Vitamin K
2.14µg ( 2.03% of daily need)
Vitamin B3
0.23mg ( 1.15% of daily need)

Breakdown

Proteins
22.43%
Fat
32.95%
Carbs
44.62%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

Advertisement

Other recipes

Advertisement

Advertisement

Food recipes tags