Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1995

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside.

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  • Divide 1 tablespoon reserved pan drippings evenly among 6 popover cups, and coat sides of cups with cooking spray. Place popover pan in a 400° oven for 3 minutes. Divide batter evenly among prepared cups, and bake at 400° for 10 minutes. Reduce oven temperature to 325°, and bake an additional 25 minutes or until golden. Serve immediately.

  • Note: Substitute 1 tablespoon vegetable oil and 1/4 teaspoon salt for 1 tablespoon pan drippings in Yorkshire Pudding, if desired.

Nutrition Facts

131 calories; calories from fat 27%; fat 3.9g; saturated fat 1.5g; mono fat 1.5g; poly fat 0.5g; protein 4.8g; carbohydrates 18.6g; fiber 0.6g; cholesterol 41mg; iron 1.1mg; sodium 84mg; calcium 45mg.
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