Gluten-Free Sage & Parmesan Popovers
Ingredients
For the parmesan popovers
- 1 1/2 cups whole milk, lukewarm
- 4 large eggs, room temperature
- 1 1/2 cups gluten-free baking flour
- 2 tablespoons Fleischmann's Corn Starch
- 3 tablespoons freshly grated parmesan
- 1/2 teaspoon fine salt
- 3 tablespoons sage garlic butter, plus more for serving
For the sage butter
- 1/2 cup unsalted butter
- 2 cloves of garlic, smashed
- 6 to 8 fresh sage leaves
PRODUCTS
Instructions
For the parmesan popovers
- Preheat the oven to 450(f) degrees & place a non-stick 12 slot popover pan in the oven.
- Vigorously whisk together the milk, eggs, flour, cornstarch, parmesan & salt. You want to add as much air as possible. Let stand for 15 minutes at room temperature as the oven heats. Prepare the sage garlic butter.
- To a small saucepan over medium heat add the butter, garlic & sage. Cook until the garlic is fragrant & the sage is crispy, about 3 minutes.
- Remove pan from oven & add 1 teaspoon of butter to each popover slot. Be careful as the pan is very hot! Evenly divide the batter amongst the 12 popovers & bake for 20 minutes. Reduce the oven to 350(f) degrees & bake for an additional 10 minutes. Do NOT open the oven during this time as it will deflate the popovers.
- Garnish with parmesan & brush with remaining butter. Serve warm or room temperature.
[um_bookmarks_button]
