Recipe courtesy of Giada De Laurentiis
Episode: Picnic Planner
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 3 eggs
  • 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon herbs de Provence
  • 4 tablespoons chopped parsley leaves
  • 1 cups whole milk
  • 3/4 cup grated Parmesan (about 5 ounces)

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.

Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.

Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

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