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| 1 Tasse | All-purpose flour; sifted after measuring |
| 1 1/2 Tasse | milk |
| 4 gross | eggs |
| 1/8 Teelöffel | cloves ground |
| 1/2 Teelöffel | salt |
| 2 gross | Lemons; grated rind (colored part only) of |
| 1/2 | Stick unsalted butter or margarine; softened |
| 1 Esslöffel | lemon juice fresh |
| 3 Esslöffel | maple syrup |
| 1 gross | Lemon; grated rind (colored part only) of |
| 1 Esslöffel | Confectioners' sugar |
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Put rack in center of oven; heat oven to 400 degrees. Grease 6-section popover pan or large muffin pan with shortening or thin coat of non-stick cooking spray. Heat pans 15 minutes.
Meanwhile, use mixer, food processor or blender to combine all ingredients until smooth. Transfer mixture to 1-quart measure.
Carefully pour batter into hot popover pans, filling each section about 7/8 full.
Bake 10 minutes (do not open oven door during baking). Decrease temperature to 350 degrees. Bake until very dark and crisp, about 40 to 45 minutes longer. Serve hot with maple lemon butter. Makes 6.
Maple lemon butter: Combine ingredients in small food processor or blender or stir vigorously with wooden spoon until smooth. Can be made several days in advance and refrigerated or frozen as long as 2 months. Makes about 2/3 cup.
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