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Rosemary Popovers

Submitted by: Mary on 10/08/2005
2214 views
2.52 avg rating
230 votes
 
 
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Ingredients

1 1/3 C Almond flour
1/2 t Salt
4 T Melted butter
4 Eggs

1 1/3 C Heavy cream
5 t Finely minced fresh rosemary leaves

Directions

Chop rosemary and refrigerate in a plastic baggie.



Blend all other ingredients until well mixed and chill covered overnight.



In the morning, spray 18 muffin cups with Pam.



Preheat oven to 350. Blend popover batter again to smooth consistency. Fill cups 1/2 full and add a pinch of rosemary to each cup.



Bake about 45 minutes without opening the oven.



Open oven and pierce each popover with the tip of a knife and return to oven for less than 1 minute more. Should be light brown and crisp.

Servings

9

Calories

3

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

You can fill the popovers with a chicken or beef stew for a wonderful lunch/dinner.
 
 
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