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Ingredients40 m servings 131 cals
Original recipe yields 12 servings (12 popovers)
- Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes.
- Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.)
- Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with Butter with Canola Oil, if desired.
Per Serving: 131 calories; 6.4 g fat; 13.4 g carbohydrates; 4.6 g protein; 73 mg cholesterol; 165 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used fresh rosemary because I was serving chicken. They rose beautifully and tasted wonderful. I served warm spread with butter.