Rosemary Popovers

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.