If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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) Brien
Makes: 1 batch
cup spelt flour, plus 2 tablespoons
cup all-purpose flour
tablespoons unsalted butter, melted
teaspoons fresh rosemary, finely chopped
teaspoon dried oregano
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