Sunday, May 2, 2010

Rosemary Parmesan Popovers

This is simple, quick, and delicious.  Best eaten warm!

Rosemary Parmesan Popovers (from Great Eats with Petes)

Butter for greasing
2 large eggs
3/4 cup milk
1/4 cup water
1 cup flour
1/2 teaspoon salt
1 tablespoon fresh rosemary, chopped
1/4 cup grated Parmesan

1. Preheat oven to 350 degrees F.
2. Butter a six cup muffin tin, set aside. Do this well otherwise the popovers will stick to the tin.
3. In a large bowl whisk together eggs, milk, and water. Whisk in flour and salt until combined.
4. Whisk in rosemary and grated cheese.
5. Pour batter into muffin tins about  3/4 the way up.
6. Bake for 45-60 minutes, until the popovers have puffed up and are browned. Turn over tin and pop out popovers (you may need to run a knife around the edges).

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