Rosemary Popovers

I remember the first time I had popovers and thought they were so magical the way they just ballooned in the oven. Eating one fresh out of the oven with butter and your favorite jam is hard to beat. I like to add a little rosemary to mine for some extra flavor. Raspberry and apricot jam go nicely but other specialty jams work well too. I just picked up a lemon pear jam and it was a delicious combination.

Ingredients

4 eggs

1 ½ cups flour

1 ½ cups milk

¾ teaspoon salt

2 tablespoons melted butter

1 teaspoon dried rosemary

Directions

Preheat oven to 450 degrees.

In a mixing bowl add the eggs, flour, milk, salt, butter, and rosemary and whisk until combined.

Once the oven is preheated, place an ungreased empty popover pan (or pans) in the oven for 2 minutes.

Remove the pan and grease with cooking spray. Fill each cup up halfway with the batter. Bake for 20 minutes. Reduce the temperature to 350 degrees and bake another 15 minutes.

Serve warm

Makes 8-10 popovers