Rosemary Grand Popovers Recipes

TRADITIONAL POPOVERS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

ROSEMARY GRAND POPOVERS

Steps:

• Heat oven to 450 degrees F.
• Generously grease your popover pan.
• In a medium bowl, beat eggs slightly. Blend in remaining ingredients, just until smooth.
• Fill cups about half full.
• Bake at 450 F for 20 minutes.
• Reduce the oven temperature to 350 degrees F. Bake for 20 minutes longer or until golden brown.
• Serve immediately.

ROSEMARY POPOVERS

Steps:

• Preheat oven to 350°F.
• In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter, scraping down sides, 30 seconds.
• Brush eight 1-cup popover tins or 2/3-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 1/2 teaspoon rosemary. Bake popovers 45 minutes, or until golden brown and crisp.