1) Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock, and butter. Blend until incorporated and homogenous, 1 minute more.
2) Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
3) Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and and puffed above the edge of the pan, about 35 minutes.
4) Serve warm.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (21%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 155.1mg||48 %|
|Sodium 253.2mg||9 %|
|Potassium 215.7mg||6 %|
|Total Carbohydrate 65g||19 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 63.3g|
|Protein 13.2g||19 %|
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Calories per serving: 402
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