Rosemary Popovers
When making popovers, its 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.
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.
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.
Makes 12 popovers.