popovers with rosemary and sea salt
 
Prep time
Cook time
Total time
 
I love my [url href="http://www.amazon.com/gp/product/B0055FSMCS/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0055FSMCS&linkCode=as2&tag=marmamcoo-20">Nordic Ware Grand Popover Pan
Ingredients
  • 2 extra large eggs, at room temperature
  • 1 cup whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • ¼ teaspoon fine kosher salt
  • 2 tablespoons (about 5 stalks) fresh rosemary, minced
  • approximately 1½ teaspoons coarse sea salt - This is really to taste, you're going to put a pinch of sea salt over each batter filled popover cup
  • 2 tablespoons unsalted butter, melted - You’re going to use this to grease the pan
Instructions
  1. Note: You're going to pre-heat the oven once the popover mix has been combined.
  2. In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.
  3. Add the 1 cup flour and ¼ teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here.
  4. Rinse the rosemary, pull the leaves off of the stalk and then mince the rosemary. You don't have to mince it super-fine, as it's nice to be able to see the rosemary in the popovers.
  5. Add in the minced rosemary to the batter and then whisk to combine.
  6. Now it's time to pre-heat the oven to 450 degrees.
  7. Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.
  8. Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.
  9. While the pan is heating up, melt the other 2 tablespoons of butter.
  10. Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that's fine.
  11. Whisk the batter one more time to froth it up again. Give it a good whisk!
  12. Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.
  13. Sprinkle a pinch of sea salt over each batter filled cup.
  14. Put the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise. You can turn on your oven's light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.
  15. Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp.
  16. Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. My popovers always take 30-32 minutes to cook to perfection.
  17. Immediately turn the popovers out onto a drying rack or plate to cool for a few minutes
  18. Note: Don't leave them in the tins, as the bottoms will get all wet from the butter.
  19. Popovers rise up and come out differently each time, so don't be weirded out if you see a strange looking one.
  20. Popovers are the best when they're fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.
Serving size: makes 6 popovers or 12 mini popovers in a muffin t Calories: Fat:
Notes
Ingredients
  • 2 extra large eggs, at room temperature
  • 1 cup whole milk
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • ¼ teaspoon fine kosher salt
  • 2 tablespoons (about 5 stalks) fresh rosemary, minced
  • approximately 1½ teaspoons coarse sea salt - This is really to taste, you're going to put a pinch of sea salt over each batter filled popover cup
  • 2 tablespoons unsalted butter, melted - You’re going to use this to grease the pan
Instructions
  1. Note: You're going to pre-heat the oven once the popover mix has been combined.
  2. In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.
  3. Add the 1 cup flour and ¼ teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here.
  4. Rinse the rosemary, pull the leaves off of the stalk and then mince the rosemary. You don't have to mince it super-fine, as it's nice to be able to see the rosemary in the popovers.
  5. Add in the minced rosemary to the batter and then whisk to combine.
  6. Now it's time to pre-heat the oven to 450 degrees.
  7. Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.
  8. Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.
  9. While the pan is heating up, melt the other 2 tablespoons of butter.
  10. Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that's fine.
  11. Whisk the batter one more time to froth it up again. Give it a good whisk!
  12. Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.
  13. Sprinkle a pinch of sea salt over each batter filled cup.
  14. Put the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise. You can turn on your oven's light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.
  15. Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp.
  16. Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. My popovers always take 30-32 minutes to cook to perfection.
  17. Immediately turn the popovers out onto a drying rack or plate to cool for a few minutes
  18. Note: Don't leave them in the tins, as the bottoms will get all wet from the butter.
  19. Popovers rise up and come out differently each time, so don't be weirded out if you see a strange looking one.
  20. Popovers are the best when they're fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.
Nutrition Information
Serving size: makes 6 popovers or 12 mini popovers in a muffin t
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/10/popovers-rosemary-sea-salt/