New This Month

Rosemary Shallot Popovers

Serve these deliciously-scented popovers right out of the oven.

  • Yield: Makes 6

Source: Martha Stewart Living, December/January 1992/1993


  • 2 1/2 tablespoons plus 1 teaspoon unsalted butter
  • 4 shallots, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 cups milk
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs


  1. Heat oven to 450 degrees. Place rack on bottom level. Rub tins with a little oil and set aside.

  2. Heat 1 teaspoon butter in a small saute pan over low heat. Add shallots and cook until soft and transparent, about 5 minutes. Add rosemary and set aside.

  3. Melt 1 1/2 tablespoons butter. Combine with milk, flour, and salt. Beat in eggs one at a time. Add shallots and rosemary.

  4. Heat empty tins for 5 minutes; remove from oven. Divide remaining tablespoon butter among tins and heat until butter sizzles. Divide batter evenly among cups.

  5. Bake for 20 minutes; turn down heat to 350 degrees without opening oven. Bake 20 minutes more. When done, sides should feel crisp and firm. Poke with a sharp knife to release steam; serve immediately.

Cook's Notes

To make popovers that really pop over, use a popover frame, available in kitchenware shops.

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