These Rosemary-scented cheesy popovers are an easy way to start a weekend morning. I make the batter the night before and just pop them in the oven when I first get up. By the time I shower and make the coffee, they are hot and ready. They also make a tasty accompaniment to soup.
The recipe was inspired by Chronicle writer Marlene Sorosky Gray’s article on popovers on http://www.sfgate.com/recipes/article/Baker-s-quest-What-makes-perfect-popovers-4601293.phpThis is a take-off on her pepper-jack and chive popovers. I used only Parmesan cheese and added fresh rosemary from my garden.
The lightest popovers use only white flour, but I really like whole wheat flour. I’ve tried varying combinations of whole-wheat pastry flour and white all-purpose flour. Using all whole-wheat yields a bread-like version, so the happy medium is to use 1/3 whole-wheat pastry flour.
Makes 12 popovers
1 ½ cups hot milk. I use 1%, but you can use non fat or whole milk. (But don’t use lactose-free or other milk substitutes; they won’t work.)
3 large eggs
1 cup white all-purpose flour
½ cup whole-wheat pastry flour or finely ground whole-wheat flour
1 ½ tsp kosher salt
1 ½ Tb melted butter
¼ cup plus 1 Tb freshly grated Parmesan cheese
¼ tsp finely minced fresh rosemary
2 Tb minced fresh chives
non-stick pan spray
Heat the milk for 2 minutes in the microwave or in a saucepan until hot but not boiling.
Using a mixer, whisk, blender or food processor, beat eggs well. Pour in milk while beating until foamy. Add the flours and salt, scraping the sides of the bowl. Add butter, ¼ cup Parmesan cheese and herbs, and mix again. Cover and refrigerate at least one hour, and preferably overnight.
In the morning, preheat the oven to 375’. Place a non-stick muffin pan into the oven for 3 minutes. Remove the pan and spray with non-stick pan spray.
Bake for 35-40 minutes, until tops are puffed up and browned. If popovers are baking unevenly, rotate the pan the last 10 minutes. Serve immediately.