Rosemary popovers
1 servings
Ingredients
| Quantity | 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 |
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.