Serves: Makes 12 popovers
- 1 cup (8 ounces) whole milk
- 2 large eggs
- 2 tablespoons (1 ounce) unsalted butter, melted
- 1 cup (5 ounces) unbleached all-purpose flour
- ¼ teaspoon salt
- ¼ cup (1 ounce) freshly grated
- Parmesan cheese
- 1 teaspoon finely chopped fresh rosemary
Preheat the oven to 450°F and position an oven rack in the center. Lightly coat the muffin pan with melted butter, oil, or high-heat canola-oil spray. Once the oven is fully heated, heat the prepared muffin pan in the oven for 7 minutes.
In the medium bowl, whisk together the milk, eggs, melted butter, flour, and salt until well blended. Add the cheese and rosemary and blend well.
Use a spatula to scrape the batter into the measuring cup. Remove the pan from the oven and close the oven door. Divide the batter evenly among the prepared cups. Return the pan to the oven and bake for 15 minutes. Turn the oven down to 400°F and continue to bake for 15 minutes longer, until the popovers are puffed and deep golden brown. Cool the pan on a rack for a couple of minutes. Remove from the pan with a spoon or small offset spatula and serve hot.
Storing: Popovers do not hold or store well, so plan on enjoying them when they are fresh from the oven. If they have cooled, reheat them briefly in a 350°F oven for 5 to 10 minutes, until warm.