Parsley-Lemon-Garlic Popovers

  • magikit Posted: 03/20/09
    Worthy of a Special Occasion

    These are fabulous! I made them the first time as written and they were great (although I used skim milk because that's what I keep on hand). Since then I have made them several times with out the lemon, garlic and parsley and like them even better! This is a never-fail recipe, just don't cheat on the time the batter sits. My husband can't believe these are low-fat. These are just as tasty as the expensive and high-fat popovers at the downtown bakery.

  • zamouzi Posted: 01/20/09
    Worthy of a Special Occasion

    Tasty, easy to make. Keep an eye on the cooking time, though - 40 minutes made the crusts just a bit too hard. Also, unless your popover pans are really shallow, this makes five, not six.

  • papacabo Posted: 03/03/09
    Worthy of a Special Occasion

    My husband and I really enjoyed these popovers with a steak dinner. They were easy to make. We ended up using whole milk (what our baby drinks) since we had it in the house.


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