We enjoy these “light as air” garlic and herb flavored popovers with just about any dinner I serve. The batter will be very thin but that’s the way it is supposed to be!
1-1/2 cups 2% milk
1-1/2 cups all-purpose flour
1 tablespoon melted butter
1/2 teaspoon salt
3 eggs
1 garlic clove, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
Preheat the oven to 450 degrees F. In a medium mixer bowl, combine the milk, flour, butter and salt. Beat at medium-high speed of mixer until blended. Add the eggs 1 at a time, beating after each addition, just until smooth.
Stir in the garlic, thyme and parsley. Fill 12 greased muffin cups 3/4 full. Bake for 15 minutes at 450 degrees F. Reduce the heat to 350 degrees F. and bake an additional 15 to 20 minutes or until golden brown. Makes 12 popovers.
Emily
Fresh parsley will keep in the refrigerator for several weeks. Simply wash the bunch in warm water, shake off the excess, wrap in paper towel and seal in a resealable plastic bag.