Recipe - Red Pepper Popovers

Vegetable oil spray, for
popover pans
1 cup Flour
1 cup Skim milk
1 Egg
2 Egg whites
1 tablespoon Unsalted butter, melted
One fourth teaspoon Salt
One fourth teaspoon Red pepper flakes, or more
to taste

Here's an alternative to biscuits with soups (especially "cream of"
broccoli and/or potato). !It has cholesterol! See my notes. pat

Popovers are actually more air than batter, and this oldfashioned American
treat, when seasoned with fiery red pepper, needs no embellishment Serves 6
TIME: 40 min (5 prep) PER POPOVER: 126 cals (52 mg chol; 3 g fat (21.5%
cff); 140 mg sodium)

Preheat oven to 425F. Spray or oil 6 popover pans (or extra large muffin
tins)

Combine all ingredients in food processor fitted with the steel blade and
blend until smooth. Place the popover pans in the center of the oven to
preheat for 3 minutes.

Divide the batter into the preheated popover pans and place in the center
of the oven for 30 to 35 minutes or until puffy and golden brown. Serve
immediately.

AUTHOR's: While the barter can be prepared up to two days in advance and
refrigerated, tightly covered, the popovers must be baked at the last
minute, and they deflate rather quickly. Herbs or a few tablespoons of
freshly grated Parmesan cheese can be substituted for the red pepper
(flakes or crushed/cracked variety). PATs Pantry: NO! egg substitute
produces heavier, tougher pops! YES! Landolakes diet whipped butter.

The Gourmet Gazelle Cookbook: Baked Goods Ellen Brown (1991PB) Bantam
Books gazelle.mcf Hanneman / ELF 3/10/97 Posted to Digest
eatlf.v097.n065 by PATh phannema@wizard.ucr.edu on Mar 10, 1997