Preparation:

1. Preheat oven to 400°F
2. To roast the shallots, toss the peeled shallots with 1 teaspoon extra virgin olive oil. Place them in the center of a 10-inch square of aluminum foil. Fold the foil loosly to enclose the shallots.
3. Place the foil packet in the oven and roast until tender and nicely browned, about 45 minutes. Cool the roasted shallots before using.
4. In a Cuisinart Food Processor fitted with the metal blade, process the rosemary until it is finely chopped, about 15 to 20 seconds.
5. With the machine running, add the cooled roasted shallots through the feed tube and process 15 seconds.
6. Scrape the sides of the work bowl. Add the flour, milk, eggs, melted butter, salt and pepper and process until smooth, 15 to 20 seconds.
7. Transfer the batter to a large bowl and allow it to rest at room temperature for 30 minutes.
8. Preheat the oven to 425 degrees F.
9. Spray 12 muffin cups (1/2 cup size) or custard cups with cooking spray. Divide the batter evenly among the prepared muffin tins.
10. Bake in the preheated oven to 40 to 45 minutes. Do not peek or disturb the popovers; they might fall.
11. Remove the popovers from the pants and serve immediately.
12. For a dryer popover, pierce each popover, with the blade of a thin, sharp knife after they have been baking 40 minutes.
13. Continue baking for the remaining 5 to 10 minutes.

Makes 12 popovers

Serve hot popovers with your favorite roast. For plain popovers, omit the roasted shallots and rosemary.