Gluten-Free Sage & 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.
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
Method
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.
