Rosemary Popovers

Directions

1. 1
   Preheat oven to 350F.
2. 2
   In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter, scraping down sides, 30 seconds.
3. 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.
4. 4
   Fill tins or cups half full with batter and sprinkle top of each popover with about 1/2 teaspoon rosemary.
5. 5
   Bake popovers 45 minutes, or until golden brown and crisp.