Herbed Popovers Recipe
Herbed Popovers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
One of my family's favorite meals is roast beef dinner with these delicious popovers.—Lorraine Caland, Thunder Bay, Ontario
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

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.
Editor's Note: 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° for 15 minutes and 350° for 10 minutes. Yield: 9 popovers.
Originally published as Herbed Popovers in Taste of Home October/November 2004, p53

Nutritional Facts

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

  • 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
  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. Yield: 6 popovers.
Editor's Note: 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° for 15 minutes and 350° for 10 minutes. Yield: 9 popovers.
Originally published as Herbed Popovers in Taste of Home October/November 2004, p53

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