Rosemary Popovers
Cuisine: British
Author: Kitchens
Prep time: 20 mins
Cook time: 37 mins
Total time: 57 mins
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 Cup milk
  • 2 Tablespoons unsalted butter; melted
  • 1 Cup all-purpose flour
  • 1 1/2 Tablespoons very finely-chopped fresh rosemary
  • 1/2 Tablespoon very finely-chopped Italian parsley
  1. Butter a popover pan or the wells of a 12-well muffin pan.
  2. 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.
  3. Fill each Cup about half full and place the pan in a cold oven. Set the oven temperature to 425 degrees and bake for 20 minutes. Reduce the temperature to 375 degrees and bake until the popovers are golden, 10 to 15 minutes more. They should be crisp on the outside. Quickly pierce each popover with the tip of a small knife to release the steam. Return to the oven for 2 minutes for further crisping, then remove and serve immediately.
Calories: 956 Fat: 42 g Fiber: 3 g Protein: 34 g Cholesterol: 519 mg
When making popovers, it's important to use a pan that absorbs heat well. The batter needs a burst of heat to convert the moisture to steam, which causes the batter to expand and "pop over" the sides. When perfectly cooked, popovers emerge with crispy brown exteriors and moist, almost hollow centers.

Yield: 12 popovers

Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Non-Fat Milk; 7 Fat.
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