Whole Wheat Low Fat Popovers
Tuesday, November 20, 2012
One of my family’s favorite Thanksgiving accompaniments is bread…of any type. Biscuits, rolls, an Italian or French loaf…which got me thinking. How could I switch it up a bit in a healthy, yummy way that is worthy of a special occasion? Popovers!
If you’ve never had a popover…sad to be you! They are a wonderfully eggy, crisp on the outside, light-as-air and rich on the inside roll (of sorts) that is super easy to make and, as it turns out, pretty easy to make healthier!
Whole grain, low fat popovers. www.kindred-kitchen.com
Most popover recipes call for several eggs, melted butter, milk, white flour, salt…and that’s about it. I stayed pretty true to the spirit of the popover, using eggs (I reduced the number of whole eggs to 1 and used a few egg whites in the place of remaining whole eggs (most recipes call for at least 3 eggs)). I even included a couple of tablespoons of light butter (it is Thanksgiving for goodness sake!). I used skim milk and mostly whole wheat flour to round out the Recipe Redux-worthy version of this amazing roll.
Served piping hot out of the oven…YUM! (also tasty with a little butter or jam for breakfast!)
© 2012 Nancy Granada – Kindred Kitchen
Whole Wheat Low Fat Popovers
servings: 9 popovers | time: about 30 minutes
1 egg at room temperature
2 egg whites at room temperature
1 cup skim milk, warmed slightly (you could substitute 1%)
3 TBSP Light butter (butter and canola oil blend spread), melted plus and additional 2 TBSP for greasing the pan (also melted)
3/4 cup white whole wheat flour, sifted
1/4 cup pastry flour, sifted
pinch of salt
Preheat oven to 450 degrees
1. Using a stand mixer or hand held mixer, beat the egg and egg whites on high speed for 2 minutes
2. And milk and beat for 1 more minute. Quickly stir in 3 TBSP. of the melted butter
3. In a separate bowl, whisk together the flours and salt
4. Add the flour mixture into the liquid mixture and beat on medium speed until smooth (about 2 minutes). Set aside
5. Brush the cups of a popover or large-cup muffin pan with other 2 TBSP. melted butter. At this point many traditional popover recipes call for the pan to be placed in the oven for a few minutes to heat the butter. You can certainly do this step if you wish, which will produce a slightly crispier outside to the popover. I generally skip this step
6. Pour batter evenly into cups, filling almost to the top (the rolls will raise quite a bit, creating the signature popover effect)
7. Bake at 450 degrees for 15 minutes (no peeking…it’s important that the oven stay closed!)
8. Reduce the heat to 350 degrees degrees for 15-20 minutes until the popovers are a deep golden brown (still no peeking…until there are only a couple of minutes left)
9. Remove from the oven and, using a small sharp knife or a skewer, poke a small hole in the top of each popover to allow steam to escape, keeping the popover from becoming soggy). Serve immediately!
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