Impress your guests at your next brunch by serving individual ramekins filled with Spinach Mushroom Popovers.
Popovers are essentially the same thing as German pancakes or Yorkshire pudding. In all recipes, you mix flour, milk and eggs to create a batter. Then, you bake it with butter, until it forms a glorious buttery crust with a tender center.
Bake the batter in traditional popover pans for tall narrow hollow muffins. Or bake it in a 13 x 9 pan, like my mom does, for thick slices of eggy goodness.
For the best of both worlds, I like to bake the batter in 8-oz. ramekins. This way, you get the flavorful airy crust, plus the eggy center. And you don’t have to go out and buy a special pan. Don’t have ramekins? You could use a muffin tin, too.
Once you have the flour, milk and egg batter whisked up, you can add any ingredients you want for more flavor. With this batter, I stirred in mushrooms and spinach cooked down in butter. I also enjoy adding green chilis and pepperjack. Let your imagination go wild.
For the biggest wow factor, serve these immediately. After about 5 minutes, the glorious puff starts to collapse. Sprinkle with a little salt or a squirt of Sriracha and brunch is ready!
- ¾ cup flour
- ¾ cup milk
- 4 eggs
- 2 tablespoons butter
- 1 cup mushrooms, chopped
- 2 cups spinach
- ¼ cup Parmesan cheese
- ½ tsp. salt
Preheat the oven to 425F degrees.
In a large bowl or pitcher, whisk together the flour and milk. Whisk in the eggs one at a time.
In a pot, melt the butter over medium heat. Add the mushrooms and spinach and sauté until tender. Let cool for 5 minutes.
Stir the spinach and mushrooms into the egg mixture.
Spray 6 ramekins with non-stick cooking spray and set on a sheet pan. Add about a half cup of batter to each ramekin.
Place in a 425-degree oven and bake for 20 minutes. Serve immediately.
5 Weight Watchers Points per serving