Note that the batter for this recipe is best refrigerated over night, so a little planning ahead is a must.
2 large eggs
1 cup milk at room temperature
2 tbsps unsalted butter, melted, plus a bit more to grease the muffin tins
1 cup all purpose flour
½ heaping tsp kosher salt
1/8 tsp cracked black pepper
1 ¼ oz blue cheese, crumbled
1 tbsp chopped fresh thyme
In a large bowl, whisk eggs, milk, melted butter, flour, salt and pepper. Combine until lumps disappear. Whisk in the cheese and the thyme. Transfer your batter to an airtight container and refrigerate over night.
When ready to bake, place your oven’s rack at its highest position and preheat to 425 degrees. Generously butter two mini muffin tins or one large muffin tin. Fill each cup to the top with chilled batter. Bake popovers until golden and puffy, between 18 and 20 minutes. Repeat with any remaining batter and serve immediately.
This recipe is also great as a base for sweet popovers. Substitute jam or chocolate chips with a pinch of sugar for the blue cheese and thyme for a delicious breakfast or dessert. Bon appetite ~
Header: Kitchen scene by an unknown Flemish artist via Old Paint