Recipe: Rosemary Pop Overs

This recipe was on the back of the paper around my new Pop Over pan ($5.48 on clearance at Target) so I figured I would share it. In case you haven't noticed, I'm lousy at following recipe directions - so if you run out and buy the same pan and see the original recipe, you'll probably notice things different. ;)

1 1/2 cups milk
2 large garlic cloves, cut in half
1 tablespoon finely chopped fresh rosemary
3 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon butter, melted
3 tablespoons finely shredded Parmesan cheese, divided in half

Heat milk until hot. Remove from heat and add rosemary and garlic. Let sit at room temperature 20 minutes before removing garlic. (Note: I used Knorr's powdered garlic cubes as they last a lot longer in my home than fresh. I don't use garlic that often. I therefore left the garlic in the milk, obviously since it's a little bit hard to get powder out of liquid. ;)



Preheat over to 450 degrees. Grease pop over pan (or muffin pan - that works too!) well.

In a large bowl mix eggs, milk, flour, salt, butter and 2 tablespoons of the cheese. Mix until smooth, then fill pan cups 2/3rds of the way full.




Bake 15 minutes, reduce heat to 325 degrees. Continue baking 25-30 minutes until very golden brown. Caution: Do NOT open oven until finished baking. I repeat: do NOT open oven until finished baking.


Sprinkle tops with remaining cheese and serve immediately. I am not responsible if you eat half the pop overs before they get to the table for dinner. ;)