Rosemary Popovers

Happy weekend everyone! I hope you all are enjoying this last weekend of summer, where has the time gone? Here is the first of our giveaway recipes, sent in by Maureen, don't these Popovers look perfectly light. Let's get right to her email.
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This is a recipe that I make every fall for my husband. It is so so good.
I usually have a few left over too and I bring them into my parents and they love them as well.
This recipe was in one of their catalogs about 10 yrs ago.

Rosemary Popovers - Williams Sonoma


Ingredients:
2 eggs
1/4 tsp. salt
1 cup milk
2 Tbs. unsalted butter, melted
1 cup all-purpose flour
1 1/2 Tbs. very finely chopped fresh rosemary
1/2 Tbs. very finely chopped fresh flat-leaf
parsley

Directions:

Butter a popover pan or the wells of a 12-well muffin pan.

In a bowl, lightly whisk together the eggs and salt. Stir in the milk and butter. In another bowl, stir together the flour, rosemary and parsley. Add the flour mixture to the egg mixture, whisking until just blended. Do not overbeat.

Fill each cup about half full and place the pan in a cold oven. Set the oven temperature to 425ºF and bake for 20 minutes. Reduce the temperature to 375ºF and bake until the popovers are golden, 10 to 15 minutes more. They should be crisp on the outside. Quicklypierce each popover with the tip of a small knife to release the steam. Return the popovers to the oven for 2 minutes for further crisping, then remove and serve immediately.
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Recipe and photo source here.
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Maureen also sent in a recipe for Pumpkin Crisp that she enjoys making, you can find it here.

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Thank you Maureen for sending your recipes in, I'm thinking that the popovers would go great with a pork roast and some homemade applesauce, yum!

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Have a great weekend! xo