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:
Preheat oven to 350 F.
In a blender, blend flour, salt, eggs, milk and 4 tblsps drippings, scraping down sides, for 30 seconds.
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.
Fill tins half full with batter and sprinkle tops with 1/4 tsp rosemary.
Bake 45 minutes, or until golden-brown and crisp.
Servings: 8
Time preparation: 5 min.
Time total: 50 min.