The flavors of maple and cheddar blend brilliantly in this recipe for maple-cheddar popovers.
Yield: Serves 8
- 2 cups all-purpose flour
- pinch of salt
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dry rosemary
- 1/2 cup maple syrup
- 2 cups low-fat milk
- 4 eggs, whisked well
- 1/2 cup shredded extra-sharp cheddar cheese (Shelburne Farms, if available)
Combine flour, salt, and rosemary. Whisk together maple syrup and milk. Alternately add flour and milk to whisked eggs. Let rest in refrigerator for 20 minutes. Preheat oven to 400 degrees F. Lightly oil popover or muffin tins and place briefly in preheated oven. Remove hot tins from oven, fill two-thirds of each cup with batter, and top with shredded cheese. Bake for 20 to 30 minutes until golden brown. Serve immediately.