Rosemary Popovers

Name: Rosemary Popovers
Ingredients: 1 13 cups all-purpose flour; 12 teaspoon salt; 4 large eggs; 1 13 cups milk; 5 tablespoons melted drippings, from roast or 5 tablespoons melted butter; 2 teaspoons dried rosemary, crumbled

6 ingredients

5 steps

Ingredients

1 13 cups all-purpose flour
12 teaspoon salt
4 large eggs
1 13 cups milk
5 tablespoons melted drippings, from roast or 5 tablespoons melted butter
2 teaspoons dried rosemary, crumbled

Directions

1

Preheat oven to 350F.
2

In a blender, blend flour, salt, eggs, milk and 4 tblsps drippings, scraping down sides, for 30 seconds.
3

Brush 8, 1-cup popover tins or 2/3 cup custard cups with some remaining fat and heat in middle of oven for 5 minutes, or until hot.
4

Fill tins half full with batter and sprinkle tops with 1/4 tsp rosemary.
5

Bake 45 minutes, or until golden-brown and crisp.