Rosemary Popovers
"These go great with an entry I submitted for Roast Prime Rib of Beef with Green and Pink Peppercorn Crust."
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 1⁄3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 4 large eggs
- 1 1⁄3 cups milk
- 5 tablespoons melted drippings, from roast or 5 tablespoons melted butter
- 2 teaspoons dried rosemary, crumbled
directions
- Preheat oven to 350°F.
- In a blender, blend flour, salt, eggs, milk and 4 tblsps drippings, scraping down sides, for 30 seconds.
- 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.
- Fill tins half full with batter and sprinkle tops with ¼ tsp rosemary.
- Bake 45 minutes, or until golden-brown and crisp.
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Reviews
-
Delicious, but I think I should have greased my popover pans better or cooked them a bit longer because my popovers were really high but didn't pop and stuck to the pans a bit. However I thought these were more flavorful than most other popovers and will be making these again using a bit more butter and cooking them a bit longer next time.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
