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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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 thyme. Transfer the batter to an airtight container. The
batter must be chilled; refrigerate for at least 2 hours or up to 1 day.
Preheat oven to 425F . Generously butter the mini muffin tin. Fill each
cup to the top with the chilled batter. Bake the popovers until golden and
puffed, 1
5-18 minutes. Repeat until all the batter is used. Serve warm.
Contributor: Martha Stewart Living
| Ingredients:
2 large egg
1/16 Gallon(s) milk
-1
326/625 Pound(s) all purpose flour
869/10000 Ounce(s) salt
217/10000 Ounce(s) black pepper
1 1/4 Ounce(s) blue cheese; crumbled
3 Teaspoon(s) thyme; chopped |
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