The other day my good friend Jeanette gave me a big bunch of fresh parsley, and after using it on everything from chicken with mushrooms to pasta with clams… I still had some left over so I decided to make these beauties! Light, airy, citrusy popovers. Although the list of ingredients is ridiculously simple, there’s a couple of things you must know to get them light and airy like these ones: very little mixing and a very hot popover pan and oven, the rest is as simple as it gets.
Here is what you’ll need to make 6 big ones:
1 cup all purpose flour of gluten free flour mix (I used Trader Joe’s blend)
2 large eggs at room temperature
1 cup of milk also at room temperature
1 tablespoon melted butter (plus another tablespoon extra for brushing the pan)
1/2 teaspoon salt
black pepper to taste
2 tablespoons finely chopped flat leaf parsley
Preheat oven and popover pan to 450 F. In a bowl, LIGHTLY whisk together the milk, eggs, melted butter, salt, black pepper, lemon zest and chopped parsley. Add flour and whist until just blended. Batter might be lumpy
Carefully remove pan from the oven and quickly brush the cups with additional melted butter. Fill the cups 3/4 full and bake for 20 minutes. DO NOT OPEN THE OVEN DOOR while they bake. Reduce heat to 350 F and bake for another 15-20 minutes until golden brown. Serve warm.
If you want to make these ahead of time, they can be frozen in an airtight container and then warmed in a 325 F oven for 5-10 minutes. Delicious