- 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
- 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.
- 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).
- 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. Yield: 6 popovers.
Originally published as Herbed Popovers in Taste of Home October/November 2004, p53
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