Total Steps
2
Ingredients
9
Tools Needed
5
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- Parsley, beet or salad green(optional)
- 1 pound Gruyere or swiss cheese(optional)
- 1 cup Grated parmesan cheese
- 4 Large eggs
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1/2 cup Margarine or butter(optional)
- 1 package 10-oz frozen chopped spinach
- 1 cup Milk
Instructions
1
Step 1
Drain spinach; squeeze dry with paper towels. In a 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mixture boils. Remove saucepan from heat. With a wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves the side of the saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach.
2
Step 2
15 to 20 minutes
Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately.
Tools & Equipment
Paper towels
3-quart saucepan
Wooden spoon
Oven
Cookie sheets