Rosemary popovers

Yield: 1 servings

Measure Ingredient
1⅓ cup All-purpose flour
½ teaspoon Salt
4 larges Eggs
1⅓ cup Milk
5 tablespoons Melted unsalted butter
4 teaspoons Minced fresh rosemary leaves

Preheat oven to 350F.

In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter, scraping down sides, 30 seconds.

Brush eight 1-cup popover tins or ⅔-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 ½ teaspoon rosemary. Bake popovers 45 minutes, or until golden brown and crisp.

Makes 8 rosemary popovers.

Gourmet December 1994

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