Black Pepper Popovers

Black Pepper Popovers


A few weeks ago, I made fired up my crockpot with my favorite beef stew recipe.  My sister-in-law has always told me that she pairs the stew with popovers.

I had my friend Melanie over to enjoy the stew, and thought I’d take a stab at making my very first popovers for her visit.  Thanks for being my guinea pig, Melanie!

Black Pepper Popovers

While traditional popovers are baked in a special popover pan, I used a muffin tin to make them and they came out great.  Considering these were my very first popovers ever, I was amazed to see how eggy and airy these muffins were.  They’re the perfect light pairing with your favorite soup.  Double the recipe for a crowd!

Black Pepper Popovers

From Weight Watchers

Serves 4


Black Pepper Popovers

large egg

1/2 cup nonfat milk

1/2 cup flour

1/4 teaspoon salt

1/8 fresh ground pepper, to taste



1.  Preheat oven to 450. Spray an 8 cup muffin tin with nonstick spray.

2.  Beat egg with electric mixer at medium speed, until frothy. Beat in milk, flour, salt, and pepper.

Black Pepper Popovers

3.  Spoon 1/4 cup batter into each cup.

Black Pepper Popovers

4.  Bake 15 minutes, reduce oven temp to 400 and bake until browned, about 10-12 minutes longer.

Black Pepper Popovers

5.  Serve immediately.

Black Pepper Popovers

Per 1 popover:

CAL 80; FAT 1g; SAT FAT 0g; CARBS 12g; PROT 4g; FIB 1g; SUG 1g

WW Points+: 2; WW Smart Points: 2