Oh la la these are good! I’ve never made popovers and I can’t remember eating too many of them in my life; but now, this void has been filled. These are super easy to make with fantastic results. I may add a little less thyme next time (oh! thyme, time…get it? Too obvious?). If you’re a thyme-lover, then one tablespoon is perfect for you!
I also imagine popovers are pretty versatile in terms of what ingredients to add and what time of day you could eat them. If you added cinnamon, sugar and raisins, you’ve got a morning popover. Add some onions and garlic and you’ve got a variation on dinner rolls. So explore and let me know how it turns out!
1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 tsp. fresh cracked pepper
1/4 cup of grated Parmesan cheese
1 T. dried thyme
7 tsp. of melted butter
Preheat oven to 450 degrees.
1. Place a regular muffin tin (or a popover tin, if you have one) in the oven for 10 minutes.
2. In a medium bowl, mix the eggs and milk
3. In a separate, large bowl, mix the flour, salt, pepper, Parmesan and thyme
4. Add the egg mixture to the flour mixture and stir until just combined and smooth.
5. After the initial 10 minutes, remove the muffin pan from the oven and place 1 teaspoon of melted butter into 7 muffin tins
6. Quickly pour in the batter into the tins about 3/4 of the way. Cook for 10 minutes.
7. Reduce heat to 350 degrees, but do not open the oven. Cook for an additional 15-20 minutes, or until the popovers are golden brown.
8. Serve immediately!
NOTE: These make for fantastic sandwiches the next day. Slice and toast the popovers, add some mustard and turkey, and you’ve got yourself a tasty, herby turkey sandwich.