Description
Fluffy and aromatic salted rosemary popovers with a golden crust, served warm with a sweet honey butter and a sprinkle of flaky rosemary salt. This recipe combines the rustic flavor of fresh rosemary browned in butter with the light texture of traditional popovers, perfect for breakfast, brunch, or a savory snack.
Ingredients
For the Popovers
- 2 tablespoons + 6 teaspoons Land O Lakes® Salted Butter
- 3 fresh rosemary sprigs
- 1 1/2 cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper (optional)
For the Honey Butter and Rosemary Salt
- 6 tablespoons Land O Lakes® Salted Butter, at room temperature
- 3 tablespoons honey
- 1 tablespoon flaky sea salt
- 1 tablespoon chopped fried rosemary (from the 3 sprigs)
Instructions
- Brown Butter and Crisp Rosemary: Heat 2 tablespoons of butter with the rosemary sprigs in a small skillet over medium heat. Cook for about 3-4 minutes until the butter starts to brown and the rosemary is crisp. Remove the rosemary, let it cool, then finely chop the fried leaves.
- Preheat Oven and Prepare Pan: Position a rack in the lower third of your oven and preheat it to 450°F (232°C). Place a 6-cup popover pan or a 12-cup muffin pan inside the oven to heat.
- Make the Batter: In a medium bowl, vigorously whisk the milk and eggs together for about 1 minute until frothy. Add the browned butter, 1-2 tablespoons of the chopped rosemary, flour, kosher salt, and optional black pepper. Whisk to combine, tolerating some small lumps.
- Butter the Pan and Fill: Carefully remove the heated pan from the oven. Add 1 teaspoon of butter to each cup and swirl to coat thoroughly. Pour the batter evenly into the cups, filling them about 3/4 full.
- Bake the Popovers: Bake at 450°F for 20 minutes. Then reduce the oven temperature to 350°F (177°C) and bake for an additional 15-20 minutes until the popovers are puffed, golden, and crisp.
- Prepare Honey Butter and Rosemary Salt: While the popovers bake, mix 6 tablespoons of butter with 3 tablespoons honey until smooth. Combine 1 tablespoon of the chopped rosemary with flaky sea salt for finishing.
- Serve: Serve the warm popovers immediately, spreading with honey butter and sprinkling the rosemary salt on top for a flavorful finish.
Notes
- Using room temperature milk and eggs helps the batter to blend better and rise well.
- Be careful when removing the hot pan from the oven to butter it, use oven mitts for safety.
- Popovers are best enjoyed fresh and warm, as they will soften if stored for long.
- If you don’t have a popover pan, a standard muffin tin can be used, resulting in smaller popovers.
- Optional black pepper adds a slight heat that complements the rosemary but can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
