Rosemary Popovers

These go great with an entry I submitted for Roast Prime Rib of Beef with Green and Pink Peppercorn Crust.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 1⁄3 cups all-purpose flour
• 1⁄2 teaspoon salt
• 4  large eggs
• 1 1⁄3 cups milk
• 5  tablespoons  melted  drippings, from roast or 5  tablespoons  melted butter
• 2  teaspoons dried rosemary, crumbled

Directions

1. Preheat oven to 350°F.
2. In a blender, blend flour, salt, eggs, milk and 4 tblsps drippings, scraping down sides, for 30 seconds.
3. Brush 8, 1-cup popover tins or 2/3 cup custard cups with some remaining fat and heat in middle of oven for 5 minutes, or until hot.
4. Fill tins half full with batter and sprinkle tops with ¼ tsp rosemary.
5. Bake 45 minutes, or until golden-brown and crisp.