- 3 Eggs, at room temperature
- 1 1/2 cups milk, at room temperature
- 1 1/2 cups flour
- 1 teaspoon salt
- 1/4 cup fresh chopped rosemary
- 3/4 cup cheese, freshly grated Gruyere
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 450º F and place a non-stick popover pan on the bottom rack. (If you don't have a popover pan you can use a standard muffin tin). Combine the rosemary and Gruyere cheese. Set aside 1/4 cup.
Whisk the eggs and milk together in a large bowl until frothy. Add the flour, salt, and the 1/4 cup of rosemary and cheese to the egg mixture and whisk well. Some small lumps may remain, which is fine.
Carefully remove the popover pan from the oven and spray the wells with non-stick cooking spray. Fill the popover wells about 2/3 full. Sprinkle the remaining rosemary and cheese mixture all over the tops of the batter. Bake for 20 minutes, then reduce the oven temperature to 350º F and continue to bake until golden brown, about 20 minutes more.
Turn the popovers onto a cooling rack immediately after pulling them out of the oven. Serve immediately.