halfbakedharvest4.2
Salted Rosemary Popovers with Honey Butter
Special enough for all holiday meals, yet easy enough to make any night of the week special!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Heat 2 tablespoons butter and the rosemary in a small skillet over medium heat. Cook the butter until it begins to brown and the rosemary is crisp, about ⏱️ 3-4 minutes. Remove the rosemary from the skillet, let cool, then finely chop the fried leaves. 2. Position a rack in the lower third of the oven. Preheat the oven to 450°. Place a 6 cup standard popover pan in the oven. Alternately, you can use a 12-cup muffin pan and make 10 mini popovers. 3. In a medium bowl, vigorously whisk together the milk and eggs until frothy, about ⏱️ 1 minute. Add the browned butter, 1-2 tablespoons chopped rosemary, the flour, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 4. Carefully remove the popover pan from the oven and add 1 teaspoon of butter to each cup of the pan. Swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for ⏱️ 20 minutes. Lower the oven temperature to 350°. Bake another ⏱️ 15-20 minutes, until puffed, golden and crisp. 5. Meanwhile, make the honey butter. Combine 6 tablespoons butter and the honey. 6. Mix 1 tablespoon of the chopped rosemary with the flaky sea salt. Serve the warm popovers immediately, with honey butter and a sprinkle of rosemary salt.
large eggs, at room temperature3honey3 tablespoonsflaky sea salt1 tablespoon
Nutrition Facts
calories
392 kcal
serving Size
1 serving
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