Meal Type: Bread, Breakfast
It's so easy to make wonderful low carb popovers. The secret is Carb Counters™ All Purpose Low Carb Flour. If you love great tasting rolls, this recipe is guaranteed to become the mainstay in your house for whipping up awesomely delicious low carb "pop-tops" for breakfast-lunch-dinner or snacks. Just use a standard muffin pan. Check out the other great variation suggestions - including dessert puffs. Freeze 'em and reheat 'em too. Enjoy! You will need the following to make 6 popovers. Just 1/2 net carb each. Recipe may be doubled.
2/3 cups 1 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
2 Large or extra large eggs
3 tablespoons butter
1/2 cup water
Move oven rack to medium position. Preheat oven to 375°. Coat 6 tins in a muffin pan (or spray the foil/paper muffin tin inserts) with non stick cooking spray.
In a medium size saucepan, melt the butter and whisk in the water. Heat just until bubbles appear around the edges. DO NOT BOIL. Or, heat butter and water in microwave for 30 seconds or so (microwaves vary) just do not boil. Immediately whisk in the flour. Whisk vigorously for a minute to blend well. Remove from heat and let set for a minute to cool slightly. Add eggs and whisk vigorously again for just a minute until dough is smooth, creamy, and most of the little lumps have disappeared.
Spoon or pour dough evenly into muffin tins. Tins will be about 3/4 full. Bake for 35 minutes. Note: "DO NOT PEEK." Leave oven door closed or you'll have "popunders". Let cool on wire rack for 10 minutes or until cool enough to handle.
Popovers may be wrapped in plastic and kept in fridge for a week at a time or frozen for up to a month. Place in preheated 325° oven and re-heat for 10-15 minutes to serve warm.
Stir in 2 Tablespoons herb mix to dough after mixing. Suggestions : 1 Tablespoon parsley, 2 teaspoons minced onion, 1 teaspoon minced garlic.
Spoon cheese in middle of each popover just before baking: 1 Tablespoon grated cheese, like sharp cheddar, parmesan, Romano, Swiss, etc.
For "pot pie" shells , bake popovers for 40 minutes. Cut a circle in the top and lift the lid off. Fill with your favorite pre-cooked pot pie filling, like chicken or beef and veggies. Replace the tops and place back in oven for a few minutes to heat thoroughly.
Dessert Popover Variations:
Lightly stir in 1-1/2 Tablespoons Sugar Not™ Spoonful or any low carb sweetener equal to a tablespoon and a half of sugar to the basic popover recipe after mixing the eggs in. Bake and fill with low carb custard, pudding or berries & whipped cream. Top with low carb chocolate syrup if desired.
For cinnamon sugar (not)™ popovers, add 1/2 teaspoon cinnamon and 2 Tablespoons Sugar Not™ Spoonful™ to the dough after mixing the eggs in.
For Dessert Puffs: Make a sweetened version in mini muffin pans - makes 18 puffs.