Recipes from The Red Castle Inn Historic Lodgings
Nevada City, California
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Ingredients:
1-1/3 cup all purpose flour
1/2 tsp salt
4 T melted butter
4 eggs
1-1/3 cup milk
4 tsp finely minced fresh rosemary leaves
Instructions:
Chop rosemary and refrigerate in a plastic baggie. Blend all other ingredients until well mixed and chill covered overnight. In the morning, spray 18 muffin cups with Pam. Preheat oven to 350. Blend popover batter again to smooth consistency. Fill cups 1/2 full and add a pinch of rosemary to each cup. Bake about 45 minutes without opening the oven. Open oven and pierce each popover with the tip of a knife and return to oven for less than 1 minute more. Should be light brown and crisp. Makes 18 popovers.
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