Rosemary and Thyme Popovers

This is another recipe that reminds me of the holiday season. My dad would usually make these for dinner parties for Thanksgiving/Christmas. Since these are best served fresh out of the oven, I always loved helping him cook (and eat) these while he had to entertain the guests. Enjoy! 


Ingredients:
1/2 stick of butter
6 eggs
2 cups milk
2 cups flour 
1 tsp. salt 
1 1/2 tsp. thyme
1 1/2 tsp. rosemary

Recipe:

As usual, the first things you want to do is preheat oven to 450. Next, grease (or Pam) the inside of the muffin pan. Put a pinch (or if you have small hands like me...a fistful) of flour into each cup, and tap/swirl until the flour is in a single unclumped layer (see the macro picture of the pan to get a visual about what I'm talking about). Take the butter and place it into the microwave to melt. In a mixing bowl, add together the 6 beaten eggs, milk and then the melted butter. 

In a DIFFERENT larger bowl, whisk together flour, salt, thyme, and rosemary. Next, mix the egg mixture into the dry mixture. When its finally smooth, its time to pour the batter into the muffin cups. 

The batter will, obviously, "popover" the edge so only fill about 2/3 full. Bake in the oven for 10 minutes. Reduce the oven temperature to 325 and bake for 15 more minutes. DO NOT OPEN THE OVEN AT ANY TIME! 

Now comes the tricky part! When the popovers are starting to become golden, pierce each popover to let the steam escape and bake for another 2 minutes.

I have yet to master this last part...usually when I pierce the popover it will just sadly deflate (it still tastes yummy though)! You have to make sure that the popovers are cooked enough that this wont happen to you. If you are making these for a party and need them to actually look like popovers, it helps to make a trial batch first to get the timing/poking right. Best if enjoyed warm!