POPOVERS - ROSEMARY

By akselden

Ingredients

• 2 eggs
• 1/4 tsp. salt
• 1 C. milk
• 2 T. unsalted butter, melted
• 1-1/2 T. very finely chopped fresh rosemary
• 1/2 T. very finely chopped freshly parsley
• 1 C. all purpose flour

Details

Servings 12

Preparation

Step 1

1. Butter a popover pan or 12 standard sized muffin tins cups.

2. In a bowl, combine the eggs and salt and beat lightly with a whisk. Stir in the milk and butter.

3. In another bowl, stir together the rosemary, parsley and flour, then beat into the egg mixture just until blended. Do not overbeat. Fill each cup about half full and place in a cold oven.

4. Set the oven temperature to 425°F and bake for 20 min. Reduce temperature to 375°F and bake until the popovers are golden, 10-15 min. longer. They should be crisp on the outside.

5. Quickly pierce each popover with the tip of a small knife to release the steam. Return to the oven for 2 min. For further crisping, then remove and serve at once.