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Lemon Dill Popovers

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  • Prep 15 min
  • Total 55 min
  • Servings 6
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Looking for a delicious bread made with Gold Medal® flour and dill weed? Then check out these wonderful lemon flavored popovers.
Updated Dec 2, 2010
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Ingredients

  • 2 eggs
  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon grated lemon peel
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 450°. Generously grease bottom and sides of 6-cup popover pan or six 6-ounce custard cups with shortening. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat).
  • 2
    Fill cups about half full. Bake 20 minutes.
  • 3
    Reduce oven temperature to 350°. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    For Lemon Poppy Seed Popovers, omit dill weed and add 1 tablespoon poppy seed to the batter.

Nutrition

130 Calories, 3g Total Fat, 6g Protein, 18g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Popover
Calories
130
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
70mg
Sodium
250mg
Total Carbohydrate
18g
Dietary Fiber
1g
Protein
6g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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