Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Saturday, September 29, 2012

Parmesan Rosemary Popovers

Parmesan Rosemary Popovers
Found here

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 cup shredded parmesan cheese
1 tablespoon fresh rosemary, finely chopped

Preheat oven to 425 degrees. Grease and flour six custard cups or 6 cavities in a muffin tin. In a medium bowl beat eggs slightly. Beat in flour, milk and salt until just smooth; being careful not to over beat. Gently stir in parmesan cheese and rosemary. Fill custard cups 1/2 full. Bake at 425 degrees for 40-45 minutes. Immediately remove from cups and serve piping hot.

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