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Author Notes: Remember popovers? Those eggy miracles that wowed you as a child? Overshadowed by souffle, but no less beautiful in their rise, this savory version gets a flavor boost from spelt flour and fresh rosemary, plus dried herbs. The nutty flour doesn't dampen their airy custard texture, and they come together in a snap. - Posie Harwood
Makes 1 batch
- 3 eggs
- 1 1/2 cups milk
- 1 cup spelt flour, plus 2 tablespoons
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Preheat the oven to 450 degrees. Blend all of the ingredients together (you can do this by hand or in a blender). Let the batter rest for 15 minutes.
- Grease a muffin or popover tin, making sure to grease the tops as well since the batter will spill over.
- Bake for about 20 minutes and then reduce the temperature to 350 degrees and bake for 10 more minutes. (Do not open the door as they're baking! They need privacy, you see.) To check the progress at the end, use your oven light and watch as they puff and pop up.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Fresh Herbs