Popovers

Omg, do I love a popover.  As simple as they are - basically a mix of flour, milk and eggs - they are a delight for dinner guests. Similar to yorkshire puddings but these don't require pan drippings - just a popover pan.  I'm going to be serving these with a big meat roast for Christmas Eve dinner.  I'll need something to scrape my plate with, won't I? 

They can be made with a muffin pan but won't puff up nearly as much.  A few things about making popovers:  Don't over beat the batter, let the batter rest, use a popover pan, preheat the pan and turn down the heat part way through baking.   These things all lead to sky high popovers.  While your popovers won't be ruined by skipping any of these steps, they will be much taller and lighter if you stick to the directions.   

That said, finely grated cheeses can be added for extra flavor and the herbs can be switched up as you like.  I think chive and parmesan would be so great.  

Makes 6.

Popovers

1/2 cup all purpose flour, sifted

1/2 teaspoon salt

1/8 teaspoon nutmeg

1/2 teaspoon fresh thyme leaves

1 egg, beaten

5 oz milk

3 teaspoons grape seed oil, divided

Sift flour into a bowl, whisk with thyme leaves, nutmeg and salt.  Fold in egg and milk.  Set aside to rest at room temperature for 30 minutes.  

Add 1/2 teaspoon grape seed oil to each cup of popover pan.  Place in oven.

Heat oven to 450 degrees.  When preheating is over, remove pan from oven.  Fill each cup equally with batter and bake 20 minutes then lower heat to 350 and bake 10 minutes more. Remove popovers from pan and serve.