Herbed Popovers
These are puffy and soft. Popovers are the kind of thing that you serve with a roast chicken, duck or at thanksgiving dinner. However, they should not be overlooked for a regular dinner party. You probably always have the ingredients around, anyways. You can use any herb; I just always have dill around.
These can be made in a muffin tin too, just don’t overfill the cups, 2/3 full is the maximum. Also, spray in between the individual cups so any run-over doesn’t burn.
Herbed Popovers
Makes 6 large popovers
1 ½ Cups all-purpose flour
1 ½ tsp. kosher salt
3 large eggs, beaten
1 ½ Cup milk
2 tbsp. butter, or drippings from any roast in the oven
2 tbsp. chopped fresh herbs (dill or whatever you have)
Non-stick spray
Whisk all ingredients together, and refrigerate for 2 – 3 hours before you plan on cooking them.
Preheat oven to 450 degrees, and spray pop-over pan or muffin pan with non-stick spray. Fill cups 2/3 full with batter, and bake 15 minutes. Reduce temperature to 350, and bake for 20 minutes more or until golden brown. Remove popovers with a metal spatula, and serve warm with butter.