| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 4 |
lg |
Eggs |
| 1 1/3 |
c |
Milk |
| 5 |
tb |
Melted unsalted butter |
| 4 |
ts |
Minced fresh rosemary leaves |
INSTRUCTIONS
Preheat oven to 350F.
In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter,
scraping down sides, 30 seconds.
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. Fill tins or cups
half full with batter and sprinkle top of each popover with about 1/2
teaspoon rosemary. Bake popovers 45 minutes, or until golden brown and
crisp.
Makes 8 rosemary popovers.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”