Rosemary Popovers

March 9, 2012

I got a recipe for popovers from my girlfriend’s family cookbook, but I had to tweak it five times before the things came out right. They just wouldn’t pop! So now we have over thirty popovers, most of them flat and living in the freezer. Don’t worry, they’ll get eaten. The important thing is that I now have a functioning recipe and that every future popover will rise to the occasion and do justice to its name.

A popover is an eggy bread made of four ingredients; eggs, milk, flour and salt. Quite simple, eh? It is definitely simple and easy once you have a good recipe to work with. For plain popovers, which are great with jam, just discard the rosemary. For cheesy ones add grated cheddar. For smaller ones use a smaller muffin pan. If you have a popover pan it’s even better.

Makes 6-8 popovers

Ingredients

• 1 1/2 cup of white flour
• 1 1/2 cup of milk
• 3 eggs
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt

Preheat the oven to 450°F.
Grease and flour a muffin pan.
In a bowl whisk the eggs and milk together. Add the flour, salt, and rosemary. Whisk everything gently until smooth.
Pour in the molds to about 3/4 full and bake for 20 minutes, then turn down the oven to 350°F and bake for another 15-20 minutes, until golden brown.

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