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
Preparation
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).
Fill cups about half full. Bake 20 minutes.
Reduce oven temperature to 350°. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
