Herbed Popovers

From The Old Farmer's Almanac Garden-Fresh Cookbook

Bread Recipes

Yield: Makes 12 popovers.

Serve warm with whipped butter.

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk
• 3 large eggs
• 2 tablespoons butter, melted and cooled
• 1/2 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 1/2 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano

Position a rack in the center of the oven. Preheat the oven to 400°F. Grease 12 popover or custard cups. In a large mixing bowl, combine the flour and salt. Stir with a whisk or fork to blend thoroughly. Whisk the milk, eggs, and butter in a small bowl. Make a well in the center of the dry ingredients. Slowly pour the milk mixture into the well while beating the batter. Continue beating for 2-1/2 to 3 minutes, or until the mixture is smooth and free of lumps. Fold in the herbs. Pour into the prepared cups, filling only halfway. Place the cups in the oven on the center rack and immediately lower the heat to 375°F. Bake for 35 to 45 minutes, or until puffed and browned.

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