Instead of thyme, you can use mixed Italian seasoning as well. The most important thing is DO NOT PEAK while baking.
Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
3 extra-large eggs, at room temperature
1 1/2 cups whole milk, at room temperature
- Preheat the oven to 425°F.
- Generously grease aluminum popover pans or custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat.
- Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin.
- Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
- Serve hot.
Source: Food Network
