Rosemary Popovers
Makes 12 popovers.
Ingredients
- 2 eggs
- 1/4 tsp. salt
- 1 cup milk
- 2 Tbs. unsalted butter, melted
- 1 cup all-purpose flour
- 1 1/2 Tbs. very finely chopped fresh rosemary
- 1/2 Tbs. very finely chopped fresh flat-leaf parsley
Directions
Butter a popover pan or the wells of a 12-well muffin pan.In a bowl, lightly whisk together the eggs and salt. Stir in the milk and butter. In another bowl, stir together the flour, rosemary and parsley. Add the flour mixture to the egg mixture, whisking until just blended. Do not overbeat.
Fill each cup about half full and place the pan in a cold oven. Set the oven temperature to 425ºF and bake for 20 minutes. Reduce the temperature to 375ºF and bake until the popovers are golden, 10 to 15 minutes more. They should be crisp on the outside. Quicklypierce each popover with the tip of a small knife to release the steam. Return the popovers to the oven for 2 minutes for further crisping, then remove and serve immediately.
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Rated 3 out of
5
by
Hamili from
Very savory
I wanted to try this way of putting it in a cold oven. The flavor is good (I used sage) but the popovers did not become hollow enough. They were more dense than usual. The crust is a little too thick. Next time, I will use this recipe but will preheat the oven.
Date published: 2013-12-08