Rosemary Popovers

• Softened butter for pan
• 2 large eggs
• 3/4 cup milk
• 1/4 cup water
• 1 Tbsp melted butter
• 1 cup all-purpose flour
• 1 tsp minced rosemary
• 1/2 tsp table salt
• Serving Options:
• Honey Butter:
• 1/2 stick of butter (4 Tbsp.), softened
• 1/2 Tbsp. honey
• Jam: blueberry, blackberry or strawberry

Place oven rack in lower third of oven and preheat oven to 375°F. Butter cavities of popover pan with softened butter. Whisk eggs, milk and water in a large bowl. Add melted butter in a stream while whisking. Add flour, rosemary and salt and whisk until smooth. Divide batter evenly in cavities. Bake in lower third of oven until golden brown, 45-50 minutes. Do not open oven until done. Remove from oven. If desired, use a paring knife to make a slit in each popover to release steam. Serve warm with Honey Butter or jam of choice. Yields 6 Grand Popovers or 12 Petite Popovers.