Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1 cup milk

  3. 1 tablespoon canola oil

  4. 1 cup all-purpose flour

  5. 1 teaspoon dried thyme

  6. 1 teaspoon dried basil

  7. 1 teaspoon rubbed sage

  8. 1/4 teaspoon celery salt

Instructions Jump to Ingredients ↑

  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. 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.


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