Herb and Swiss Popovers

By Dairy Farmers of Canada
Source: Dairy Farmers of Canada
Prep time 10 minutes
Total time 40 to 45 minutes
Portion size 12 popovers

Ingredients
3 eggs, at room temperature
1 1/4 cups (300 ml) milk
1 1/4 cups (300 ml) all-purpose flour
1 cup (112 g) shredded Canadian Swiss cheese
1/4 cup (7 g) chopped fresh parsley
2 tsp (10 ml) chopped fresh thyme or chives or 1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1 tbsp (14.2 g) butter, melted


Preparation
Preheat oven to 425?F (220?C).

In a large bowl, using an electric mixer on medium speed, beat eggs until foamy; beat in milk until blended. Add flour and beat on low speed until well blended. Stir in cheese, parsley, thyme, salt and pepper.

Brush 12-cup nonstick muffin generously with melted butter. Heat in oven for 2 min. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup/75 mL each).

Bake for 20 min, until puffed and golden brown. Reduce oven temperature to 350?F (180?C) and bake for about 10 to 15 min or until a knife inserted in the centre comes out clean.

Place muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 min. Remove from pans and serve hot.

Makes 12 popovers　

Additional information : For appetizers, make popovers in 36 cups of mini muffins pans, using a heaping tablespoon (15 mL) batter per cup. Reduce baking time to 10 min at each oven temperature. Serve plain or topped with fruit chutney or smoked salmon and cr?me fra?che.

Use Canadian Asiago or aged Provolone cheese in place of the Canadian Swiss and add 1/4 tsp (1 mL) smoked paprika with the flour.



Nutritional Information Per serving: about
Energy: Calories 119 Protein 6g Carbohydrate 12g Fat 5g 
Fibre 0g Sodium 125mg   
Nutrient % DV*
Calcium 114 mg 10% Vitamin B12 29% Selenium 22% Folate 15% 
Riboflavin 13%

http://www.canadianliving.com/food/__dairy_goodness/milk_calendar/herb_and_swiss_popovers.php