3 Tbspunsalted butter, divided (1 tbsp. for brushing the cups)
2 largefree-run eggs at room temperature, lightly beaten
3/4 c35% heavy cream
1/4 c1% or 2% milk
1 cunbleached all-purpose flour
1/2 tspground himalayan sea salt
1 Tbspfresh rosemary, roughly chopped
How to Make Popovers
- Preheat oven to 400ºF. Place popover tin on a baking sheet and transfer to the oven for 5 minutes. Remove from heat and using a pastry brush, coat popover cups with ½ tbsp. butter. Transfer back in the oven for 5 minutes.
- In a blender, combine eggs, cream and milk; process until bubbles form. Add flour mixture and remaining butter. Process until only small lumps are left. Remove tin again and pour evenly batter in each cup. Return to the oven and bake for 30-35 minutes or until golden brown.
- Note: To make Yorkshire puddings, use beef drippings instead of butter.