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Salted Rosemary Popovers with Honey Butter | halfbakedharvest.com
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4.19 from 194 votes

Salted Rosemary Popovers with Honey Butter

Special enough for all holiday meals, yet easy enough to make any night of the week special!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 (or 10 mini popovers)
Calories: 386kcal



  • 1. Heat 2 tablespoons butter and the rosemary in a small skillet over medium heat. Cook the butter until it begins to brown and the rosemary is crisp, about 3-4 minutes. Remove the rosemary from the skillet, let cool, then finely chop the fried leaves.
    2. Position a rack in the lower third of the oven. Preheat the oven to 450°. Place a 6 cup standard popover pan in the oven. Alternately, you can use a 12-cup muffin pan and make 10 mini popovers.
    3. In a medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, 1-2 tablespoons chopped rosemary, the flour, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 
    4. Carefully remove the popover pan from the oven and add 1 teaspoon of butter to each cup of the pan. Swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350°. Bake another 15-20 minutes, until puffed, golden and crisp. 
    5. Meanwhile, make the honey butter. Combine 6 tablespoons butter and the honey.
    6. Mix 1 tablespoon of the chopped rosemary with the flaky sea salt. Serve the warm popovers immediately, with honey butter and a sprinkle of rosemary salt.


Calories: 386kcal