Yield: 1 servings
|1⅓ cup||All-purpose flour|
|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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Converted by MM_Buster v2.0l.