Submitted by Lisa Eldridge from Malden, MA
Yankee Magazine’s Bed & Breakfast and Inn Directory
- 2 cups all-purpose flour
- pinch of salt
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dry rosemary
- 1/2 cup maple syrup
- 2 cups low-fat milk
- 4 eggs, whisked well
- 1/2 cup shredded extra-sharp cheddar cheese (Shelburne Farms, if available)
Combine flour, salt, and rosemary. Whisk together maple syrup and milk. Alternately add flour and milk to whisked eggs. Let rest in refrigerator for 20 minutes. Preheat oven to 400°F. Lightly oil popover or muffin tins and place briefly in preheated oven. Remove hot tins from oven, fill two-thirds of each cup with batter, and top with shredded cheese. Bake for 20 to 30 minutes until golden brown. Serve immediately. Serves 8.
There are also a few things I do that seem to make them better… I grease the popover pan with butter and warm it in the oven for about 5 minutes before I pour the batter in. I also don’t refrigerate the batter. Actually, I warm up the liquid ingredients to room temperature by throwing them in the microwave about 45 seconds. I got these tips from a great popover website with lots of yummy recipes…
http://home.insightbb.com/
Enjoy! Lisa