Recipe information
Yield
Makes 8 rosemary popovers
Ingredients
1 1/3 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 1/3 cups milk
5 tablespoons melted unsalted butter
4 teaspoons minced fresh rosemary leaves
Preparation
Step 1
Preheat oven to 350°F.
Step 2
In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter, scraping down sides, 30 seconds.
Step 3
Brush eight 1-cup popover tins or 2/3-cup custard cups with some remaining fat and heat in middle of oven 5 minutes, or until hot. Fill tins or cups half full with batter and sprinkle top of each popover with about 1/2 teaspoon rosemary. Bake popovers 45 minutes, or until golden brown and crisp.
