Step 1: Prepare the Browned Butter and Rosemary First, heat 2 tablespoons of butter and 2-3 rosemary sprigs in a skillet over medium heat. Watch carefully until the butter browns and the rosemary becomes crisp, which should take about 3-4 minutes. The butter will develop a nutty aroma, and rosemary will intensify in flavor. Once ready, remove from heat and let it cool slightly before finely chopping the rosemary leaves. The browned butter adds an incredible depth of flavor that sets these rosemary popovers apart.

Step 2: Preheat Your Equipment Set your oven to 450°F and position the rack on the lower third of the oven. Place your 6-cup popover pan inside to heat. If you don’t have a dedicated popover pan, don’t worry! A 12-cup muffin pan works perfectly for making smaller versions of these baked popovers. The key is getting the pan nice and hot before adding the batter this creates the steam needed for the dramatic rise.

Step 3: Mix the Batter In a large bowl, whisk together the milk and eggs until the mixture becomes frothy. This incorporates air which helps with the rising process. Then, add the browned butter along with about 1-2 tablespoons of the chopped rosemary. Gradually add the flour, salt, and pepper (if using), whisking to combine. Don’t worry about small lumps they’re fine and will disappear during baking. Overmixing can result in tough popovers, so mix just until the ingredients are combined.

Step 4: Prepare the Pan and Add Batter Carefully remove the hot popover pan from the oven use oven mitts as it will be extremely hot! Add 1 teaspoon of butter to each cup, swirling it around to coat the sides and bottom evenly. This buttery coating helps achieve that crispy exterior and prevents sticking. Divide the batter among the cups, filling each about three-quarters full to allow room for expansion.

Step 5: First Stage of Baking Place the pan back in the oven and bake for 20 minutes at 450°F. During this time, resist the urge to open the oven door! The dramatic rise of popovers depends on maintaining a consistent temperature. The high initial heat creates steam that causes the popovers to puff up dramatically.

Step 6: Second Stage of Baking After 20 minutes, reduce the oven temperature to 350°F and continue baking for an additional 15-20 minutes. The popovers should be deeply golden and puffed. If you like them extra crisp, leave them in for a few more minutes, watching carefully to prevent burning.

Step 7: Prepare Accompaniments While the popovers are in their second baking stage, prepare the honey butter by combining 6 tablespoons of softened butter with 6 tablespoons of honey. Mix until smooth and creamy. For the rosemary salt, simply mix the remaining 1 tablespoon of finely chopped rosemary with flaky sea salt.

Step 8: Serve and Enjoy Remove the popovers from the oven and serve them immediately while they’re still warm. Serve with the honey butter and a sprinkle of the homemade rosemary salt. These popovers are best enjoyed fresh out of the oven when they’re at their lightest and airiest.