Herbed Spelt Popovers

That's right, another spelt recipe. Every time I incorporate spelt flour into a recipe I find myself loving it more and more. It has a mellow nuttiness that pairs beautifully with strong herbs, spices, and cheeses. And the nutrition benefits are practically endless. It can be found with other grains and flours at a specialty foods or a health foods store, or you can find it online. If you can't find spelt flour, you can substitute whole wheat pastry flour.

What's your favorite flour to bake with?

Recipe Rundown
Taste: Nutty and earthy.
Texture: Light, airy, soft.
Ease: If you have a blender this recipe is beyond easy. Still comes together quickly without a blender. Also, no need for a popover pan - this recipe can be made in a muffin tin.
Appearance: I used a muffin tin since I don't have a popover pan so mine weren't as "popped" but they still looked mighty tasty.

Pros: Simple, healthy, flavorful, unique.
Cons: None.
Would I make this again? Yes, would be great for entertaining. 

Herbed Spelt Popovers
Makes 1 dozen
From King Arthur Flour Whole-Grain Baking

• 3 large eggs
• 1 1/2 cup (12 ounces) milk
• 1 cup plus 2 tablespoons (4 ounces) whole spelt flour OR 1 1/4 cups whole wheat pastry flour
• 1/2 cup (2 1/8 ounces) all-purpose flour
• 3/4 teaspoon salt
• 2 tablespoons (1 ounce) unsalted butter, melted
• 2 teaspoons fresh rosemary, finely chopped, or 1 teaspoon dried
• 1 teaspoon dried parsley
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme

Preheat oven to 450 degrees. Grease a muffin pan or popover pan thoroughly with vegetable oil or non-stick spray. Be sure to grease around the top of the cups as well.

Place all the ingredients in a blender in the order indicated. Blend for 30 seconds, stopping halfway through to scrape down the sides. Allow the batter to rest for 15 minutes.

Alternatively, if you don't have a blender, whisk together the eggs, milk, flours, salt, and butter in a medium bowl. Pour the mixture through a strainer, and press out any lumps. Whisk in the herbs, and set aside the batter to rest.

Batter can be made up to 1 day ahead of time. Grains will benefit from an overnight soak.

When ready to bake, fill muffin tin or popover pan cups with batter about 2/3 full. Bake for 20 minutes. Reduce temperature to 350 and bake for another 10 minutes. Don't open the oven door anytime during baking. Allow popovers to cool in pan for 5 minutes, then gently turn them out of the pan to cool on a rack. Serve warm.