popovers with rosemary and sea salt

We’re a total popover loving family. We love the traditional popovers, sugar-crusted popovers and now these rosemary and sea salt popovers. Popovers are my carb of choice because they’re SO easy to make up and require a few simple pantry ingredients. They may look all fancy and formal with their big puffy tops and seem difficult to make, but let me tell you, they’re one of the easiest recipes to make. They even have an exact cooking time which makes them even easier to make up.

I came up with the idea for these popovers after Zoe showed me a picture of some dinner rolls topped with rosemary and sea salt. The rolls look fabulous, and I’m going to give those a try soon, but in the meantime they inspired me to try some rosemary in my next batch of popovers. I’m so glad I did, because these popovers are the BOMB and became a family favorite after one bite. The top of the popover is a bit crunchy and salty from the pinch of sea salt, and the rosemary adds such an amazing flavor to the popover. They’re the perfect savory fall popover. They pair wonderfully with butternut squash soup, my kale salad with pear, toasted almond and aged gouda as well as any steak, chicken or pork dish. If you love popovers and rosemary, then you’re just going to love these.

popovers with rosemary and sea salt:

makes 6 popovers or 12 mini popovers in a muffin tin

2 extra-large eggs, at room temperature
1 cup whole milk
1 tablespoon unsalted butter, melted
1 cup all-purpose flour
1/4 teaspoon fine kosher salt
2 tablespoons (about 5 stalks) fresh rosemary, minced
approximately 1 1/2 teaspoons coarse sea salt – This is really to taste, you are going to put a pinch of sea salt over each batter filled popover cup
2 tablespoons unsalted butter, melted – You’re going to use this to grease the pan

Note: You’re going to pre-heat the oven once the popover mix has been combined.

In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.

Add the 1 cup flour and 1/4 teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here.

I love this grand Nordic Ware Grand Popover Pan

popover pan from Nordic Ware. It may cost more than the normal popover pan, but it makes the perfect popover and they don’t stick to the pan. The pan is made of cast iron, so it cooks up the popovers evenly. I’ve had mine for 3 years now and I use it at least once a week, if not more, and it’s still looks brand new. If you find yourself making popovers quite often, then I would invest in a good quality popover pan. For those of you that are local, Sur La Table carries this brand.

Rinse the rosemary, pull the leaves off of the stalk and then mince the rosemary. You don’t have to mince it super-fine, as it’s nice to be able to see the rosemary in the popovers.

Add in the minced rosemary to the batter and then whisk to combine.

Now it’s time to pre-heat the oven to 450 degrees.

Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.

Put the empty popover pan in the pre-heated oven for 2 minutes to warm up. I usually put my pan in when the oven temp reaches 415 degrees and then take it out when it reaches 450 degrees.

While the pan is heating up, melt the other 2 tablespoons of butter.

Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that’s fine.

Whisk the batter one more time to froth it up again. Give it a good whisk!

Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.

Sprinkle a pinch of sea salt over each batter filled cup.

Put the pan in the oven and bake the popovers at 450 degrees for 15 minutes until they begin to brown and rise. You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.

Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp. Mine always take 30-32 minutes to cook to perfection.
Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.

Turn the popovers out onto a drying rack or plate to cool for a few minutes.

Note: Don’t leave them in the tins, as the bottoms will get all wet from the butter.

Popovers rise up and come out differently each time, so don’t be weirded out if you see a strange-looking one, like the one on the bottom right.

My Instagram friend and fellow blogger, Eliza of Cooking with Dough, made up these popovers today using a muffin pan. As you can see, they turned out great!

Popovers are the best when they’re fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.

Here’s our favorite traditional popover recipe. This recipe only requires 5 simple ingredients! We pair these with anything and my kids even love them for breakfast with some jam or Nutella inside. They also love them cold as a snack for school.

Here’s our favorite breakfast or brunch treat. These sugar-crusted popovers beat out donuts in our house and have replaced cinnamon rolls for Christmas brunch.

Print popovers with rosemary and sea salt

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving Size: makes 6 popovers or 12 mini popovers in a muffin t

I love my Nordic Ware Grand Popover Pan

grand popover pan from Nordic Ware. It may cost more than the normal popover pan, but it makes the perfect popover and they don't stick to the pan. The pan is made of cast iron, so it cooks up the popovers evenly. I've had mine for 3 years now and I use it at least once a week, if not more, and it's still looks brand new. If you find yourself making popovers quite often, then I would invest in a good quality popover pan. For those of you that are local, Sur La Table carries this brand.

Ingredients

2 extra large eggs, at room temperature
1 cup whole milk
1 tablespoon unsalted butter, melted
1 cup all-purpose flour
1/4 teaspoon fine kosher salt
2 tablespoons (about 5 stalks) fresh rosemary, minced
approximately 1 1/2 teaspoons coarse sea salt - This is really to taste, you're going to put a pinch of sea salt over each batter filled popover cup
2 tablespoons unsalted butter, melted - You’re going to use this to grease the pan

Instructions

Note: You're going to pre-heat the oven once the popover mix has been combined.

In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.

Add the 1 cup flour and 1/4 teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here.

Rinse the rosemary, pull the leaves off of the stalk and then mince the rosemary. You don't have to mince it super-fine, as it's nice to be able to see the rosemary in the popovers.

Add in the minced rosemary to the batter and then whisk to combine.

Now it's time to pre-heat the oven to 450 degrees.

Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.

Put the empty popover pan in the pre-heated oven for 2 minutes to warm up. I usually put my pan in when the oven temp reaches 415 degrees and then take it out when it reaches 450 degrees.

While the pan is heating up, melt the other 2 tablespoons of butter.

Whisk the batter one more time to froth it up again. Give it a good whisk!

Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.

Sprinkle a pinch of sea salt over each batter filled cup.

Put the pan in the oven and bake the popovers at 450 degrees for 15 minutes until they begin to brown and rise. You can turn on your oven's light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.

Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp.

Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. My popovers always take 30-32 minutes to cook to perfection.

Turn the popovers out onto a drying rack or plate to cool for a few minutes

Note: Don't leave them in the tins, as the bottoms will get all wet from the butter.

Popovers rise up and come out differently each time, so don't be weirded out if you see a strange looking one.

Popovers are the best when they're fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.

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