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Herbed Popovers

Total Time

Prep: 15 min. Bake: 30 min.

Makes

6 popovers

One of my family's favorite meals is roast beef dinner with these delicious popovers.—Lorraine Caland, Thunder Bay, Ontario

Ingredients

  • 3 eggs
  • 1 cup milk
  • 1 tablespoon canola oil
  • 1 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon celery salt

Directions

  1. In a large bowl, beat the eggs, milk and oil. Combine the flour, thyme, basil, sage and celery salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes. Grease cups of a popover pan well with butter or oil; fill cups of two-thirds full with batter.
  2. Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake).
  3. Run a table knife or small metal spatula round edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.
<B>Editor's Note:</B> You may use greased muffin tins instead of a popover pan. Fill every other cup two-thirds full with batter to avoid crowding the popovers; fill remaining cups with water. Bake at 450&deg; for 15 minutes and 350&deg; for 10 minutes. <b>Yield:</b> 9 popovers.

Nutrition Facts

1 each: 158 calories, 6g fat (2g saturated fat), 110mg cholesterol, 114mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 7g protein.

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