Monday, January 24, 2011

Rosemary Parmesan Popovers

You can really add whatever you want to the basic recipe to spruce it up or have a different taste.

  • Butter
  • 2 large eggs
  • ¾ c milk
  • ¼ c water
  • 1 c flour
  • ½ tsp salt
  • 1 tbsp fresh rosemary, chopped
  • ¼ c grated cheese
Preheat oven to 350 degrees.
Butter a six cup muffin tin, set aside. Do this well otherwise the popovers will stick to the tin.

  • In a large bowl whisk together eggs, milk, and water. Whisk in flour and salt until combined (it is ok if it is a little lumpy).
  • Whisk in rosemary and grated cheese.
  • Pour batter into muffin tins about  3/4 the way up (I poured a little too much into mine).
  • Bake for 45-60 minutes, until the popovers have puffed up and are browned. Turn over tin and pop out popovers (you may need to run a knife around the edges).

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