Directions:
- Preheat oven to 425°. Generously brush every other cup in two 12-count muffin pans with melted butter (it will pool a bit in the bottom of the cups).
- In a blender, whirl eggs, milk, flour, 4 tbsp. parmesan, pan drippings, salt, and pepper. Pour mixture into prepared muffin pans (each cup should be about half full). Sprinkle with remaining 2 tbsp. parmesan. Bake until puffed and golden, about 20 minutes (don't worry if some popovers don't puff quite as high as others); reduce heat to 350° and bake until popovers are firm, 10 to 15 minutes.
- Note: Nutritional analysis is per popover.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1577.88 Kcal (6606 kJ) | ||
| Calories from fat | 697.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.47g | 119% | |
|---|---|---|---|
| Cholesterol | 650.36mg | 217% | |
| Sodium | 5276.58mg | 220% | |
| Potassium | 931.11mg | 20% | |
| Total Carbs | 164.2g | 55% | |
| Sugars | 12.55g | 50% | |
| Dietary Fiber | 16.64g | 67% | |
| Protein | 57.49g | 115% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 12.8mg | 71% | |
| Calcium | 1166.9mg | 117% | |
| Amount Per 100 g | |||
| Calories | 227.59 Kcal (953 kJ) | ||
| Calories from fat | 100.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.17g | 119% | |
|---|---|---|---|
| Cholesterol | 93.81mg | 217% | |
| Sodium | 761.08mg | 220% | |
| Potassium | 134.3mg | 20% | |
| Total Carbs | 23.68g | 55% | |
| Sugars | 1.81g | 50% | |
| Dietary Fiber | 2.4g | 67% | |
| Protein | 8.29g | 115% | |
| Iron | 1.8mg | 71% | |
| Calcium | 168.3mg | 117% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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