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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These go great with an entry I submitted for Roast Prime Rib of Beef with Green and Pink Peppercorn Crust. Ingredients:
1 1/3 cups all-purpose flour |
1/2 teaspoon salt |
4 large eggs |
1 1/3 cups milk |
5 tablespoons melted drippings, from roast or 5 tablespoons melted butter |
2 teaspoons dried rosemary, crumbled |
Directions:
1. Preheat oven to 350°F.
2. In a blender, blend flour, salt, eggs, milk and 4 tblsps drippings, scraping down sides, for 30 seconds.
3. Brush 8, 1-cup popover tins or 2/3 cup custard cups with some remaining fat and heat in middle of oven for 5 minutes, or until hot.
4. Fill tins half full with batter and sprinkle tops with 1/4 tsp rosemary.
5. Bake 45 minutes, or until golden-brown and crisp.
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