Ingredients:
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Directions:
In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper. Whisk until all of the lumps have disappeared. Whisk in the cheese and the thyme. Transfer the batter to an airtight container. The batter must be chilled; refrigerator for at least 2 hours up to 1 day. Preheat the oven to 425 degrees. Generously butter the mini muffin tins. Fill each cup to the top with the chilled batter.
Bake the popovers until golden and puffed, 15 to 18 minutes. Repeat until all the batter is used.
Serve warm.
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