Ingredients

Makes 8 rosemary popovers

　　1 1/3 cups all-purpose flour

　　1/2 teaspoon salt

　　4 large eggs

　　1 1/3 cups milk

　　5 tablespoons melted unsalted butter

　　4 teaspoons minced fresh rosemary leaves

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter, scraping down sides, 30 seconds.

　　

Step 3

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.