[RECIPE] Rosemary Popovers

[Wylder Treejumper]

From The Redwall Kitchen

Rosemary Popovers

-2 eggs
-1/4 tsp. salt
-1 cup milk
-2 Tbs. unsalted butter, melted
-1&1/2 Tbs. very finely chopped fresh rosemary
-1/2 Tbs. very finely chopped fresh parsely
-1 cup all-purpose flour

Butter a popover pan or 12 standard-sized muffin-tin cups. In a bowl, combining the eggs and salt and beat lightly with a whisk. Stir in the milk and butter. In another bowl, stir together the rosemary, parsely, and flour, then beat into the egg mixture just until blended. Do not overbeat. Fill each cup about half full and place in a cold oven. Set the oven temperature to 425ºF and bake for 20 min. Reduce temperature to 375ºF and bake until the popovers are golden, 10-15 min. longer. 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 min. for futher crisping, then remove and serve at once. Makes 12 popovers.

This recipe donated by Rasia Blueriver.