Popovers

Popovers 

I got this recipe from New York Times Cooking

Makes 12.  Takes 45 min.  EASY.  Buttery and savory.  You could use a special popover pan but a muffin pan works fine.
These are so good as a substitute for a dinner roll, or just sometimes as an unexpected side with, for example, salmon and a big green salad. 

Ingredients:

5 T melted butter, divided
2 eggs
1 C milk
1 tsp sugar
1 tsp salt
1 C flour
1 tsp fresh thyme (or 1/2 tsp dried), optional

1.  Preheat oven to 425 degrees.  Drizzle a teaspoon or so of the butter in each cup of a muffin pan.  Put it in oven while you make the batter. 

2.   Beat together the eggs, milk, 1 T butter, sugar and salt.  Beat in the flour a little at a time, and the thyme if using.  Mixture should be smooth.

3.  Carefully remove muffin tin from oven and fill each cup a little less than halfway.  Bake for 15 minutes, then reduce heat to 350 degrees and continue baking another 15-20 minutes, or until popovers are puffed and nicely browned.  Do not open the oven while the popovers bake, not at least until after 30 minutes total, at which point you can take a look. 

SERVE HOT.  YUM.