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- In large bowl, beat Large eggs with lowfat milk; stir in flour and salt until blended but still lumpy. Fill 8 well greased muffin c. three quarters full; place on centre rack in cool oven. Set oven at 450F and bake for 25 min. With skewer, puncture each popover; bake 10 min longer or possibly till golden, crisp and puffed. Popovers can be cooled, covered with clean tea towel and stored at room temperature for up to 8 hrs; reheat in 325F oven for 5 - 10 min or possibly until heated through.
- MAKES: 8 Servings
- Yorkshire pudding that must be made at the last minute, these crisp and easy popovers are made ahead and reheated just before serving - leaving you free for last minute gravy making." posted by Anne MacLellan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 87 | |
| Calories from Fat 15 | 17% |
| Total Fat 1.67g | 2% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 176mg | 7% |
| Potassium 79mg | 2% |
| Total Carbs 13.54g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.72g | 1% |
| Protein 4.19g | 7% |
