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.
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.
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.