Whipped Lemon Cream:
1/2 to 3/4 cup sugar
Juice of 2 lemons
3 Tablespoons butter
1/2 to 1 cup whipped cream
Preheat oven to 425 degrees. In a large mixing bowl, whisk eggs. Add
milk and whisk together. Mix in flour, herbs, and salt, whisking as
you add to liquid. Spray 12 popover pans or heavy muffin tins with
canola oil. Dab approximately 1/3 teaspoon butter in each cup. Place
in oven for 2 minutes to melt butter. Immediately fill 1/2 full with
batter. Bake for 30 to 35 minutes for popover pans (20 to 25 minutes
for regular muffin pan) until puffed and browned. Serve immediately.
Fresh Berry: Make as above, but add berries (3 to 4) once batter is
in pan. Drop on top of each popover. May take 2 to 3 minutes longer
Whipped Lemon Cream: Heat sugar and lemon juice, stirring
constantly. Add butter in chunks. Cook over low heat until creamy.
Cool. Just before serving, fold in whipped cream. Can refrigerate
for up to 2 days.