Rosemary Parmesan Popovers

A couple of weekends ago I had the opportunity to rent a Canon macro lens. I needed to try it out on smaller items since after all it is a macro lens. So I made these popovers to go with dinner. Let me tell you I fell in love with this lens. It hurt to have to return it. It is perfect for food photography. Never in a million years did I except to ever care or say the words above but thanks to Tom and his love of photography he has made me into a convert. I can’t wait until I am done with school (one more week!) and working again so I can go out and buy this lens. It may just be a graduation gift to myself.

Enough about my new obsession with this lens and more about the popovers. Popovers are really easy to make and only call for a few ingredients, almost all of which a person will have on hand. It looks much harder than it is because it looks so fancy. It impresses people. You can really add whatever you want to the basic recipe to spruce it up or have a different taste. I had a bunch of rosemary sitting around and was making Italian so I married the two into this recipe. I hope you enjoy it as much as we did.

Butter for greasing

2 large eggs

3/4 cup milk

1/4 cup water

1 cup flour

1/2 teaspoon salt

1 tablespoon fresh rosemary, chopped

1/4 cup grated cheese

Preheat oven to 350 degrees F.

Butter a six cup muffin tin, set aside. Do this well otherwise the popovers will stick to the tin.

In a large bowl whisk together eggs, milk, and water. Whisk in flour and salt until combined (it is ok if it is a little lumpy).

Whisk in rosemary and grated cheese.

Pour batter into muffin tins about  3/4 the way up (I poured a little too much into mine).

Bake for 45-60 minutes, until the popovers have puffed up and are browned. Turn over tin and pop out popovers (you may need to run a knife around the edges).

Serve warm and enjoy! (Don’t these pictures look great! I love that lens and it helped that it was a beautiful sunny day)