Sage Popovers

Popovers have simple ingredients, are simple to make and simply taste amazing. Popovers are light, airy, gorgeous and make a great side to any main course.

I love making popovers when we have pot roast for dinner. They work so well with the pot roast gravy that my mouth is watering just thinking about it.

Popovers have simple ingredients which also means a simple taste. I add fresh sage to my popovers just for extra flavor. It is optional and if you don't have sage you can leave it out. Growing and having my own herbs is essential in my kitchen. If your not growing your own herbs you should start! Plus it is cool and all your friends will be impressed. You can get sage seeds or plants here at The Cook's Garden.

Before getting to the recipe here are some tricks to baking popovers.
1. The milk and egg needs to be room temperature.
2. You don't need a fancy popover baking tin. A cupcake tin is fine.
3. In the empty cupcake molds add water.
4. Don't open the oven door anytime during the baking process.

Sage Popovers

makes 4 large popovers
Ingredients
1/2 cup milk (room temperature)
1 egg (room temperature)
1/2 cup flour
1/4 tsp salt
1/4 tsp fresh chopped sage (about one large leaf)

Directions
Grease 4 cupcake/muffin molds. Fill the rest of the molds half way full with water.
Beat all the ingredients together until smooth. 
Fill the 4 molds evenly with the batter.
Bake at 450F for 15 minutes. Then lower the temperature to 350F and bake for another 20 minutes.

This recipe can be doubled.

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