In large bowl, beat eggs with milk; stir in flour and salt till blended but still lumpy. Fill 8 well greased muffin cups three quarters full; place on centre rack in cold oven. Set oven at 450F and bake for 25 minutes. With skewer, puncture each popover; bake 10 minutes longer or until golden brown, crisp and puffed. Popovers can be cooled, covered with clean tea towel and stored at room temperature for up to 8 hours; reheat in 325F oven for 5 to 10 minutes or till heated through. MAKES: 8 Servings Source: _Canadian Livings Country Cooking_ by Elizabeth Baird , "unlike Yorkshire pudding which 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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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 59 (41%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 265mg||82 %|
|Sodium 91.1mg||3 %|
|Potassium 114.9mg||3 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.3g|
|Protein 9.6g||14 %|
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Calories per serving: 145
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