Popovers Laden with Thyme, Asiago and Parmigiano
Popovers anyone? I'm convinced this is the quickest and easiest way to get bread on the table in a pinch. They are light, airy and moist, similar to the consistency of a souffle. I like combining the flavors of dried thyme with a mixture of Parmigiano-Reggiano and Asiago, but you could experiment with any herb/cheese combination and the recipe will work. They make the perfect accompaniment to any meal! Note: You can make these ahead and serve at room temperature but they are at their best when served fresh from the oven, smeared with a pat of softened butter.
- 1 cup all purpose flour
- 1/4 heaping tspn salt
- 2 eggs
- 1 tbspn melted butter or vegetable oil
- 1 1/4 cups whole milk
- 1 tbspn dried thyme
- 1/4 cup shredded Parmigiano Reggiano
- 1/4 cup shredded Asiago
- Preheat the oven to 425°F.
- Butter and flour your popover or cupcake pan. If you are using a cupcake pan, liners are an option.
- Add the flour, salt, eggs, butter and milk to a food processor. Process until the ingredients are combined, scraping down the sides if necessary. Be careful not to overmix.
- Add the dried thyme and cheeses and pulse until just combined.
- Pour the batter into the cups, filling them about half way full.
- Bake for 30 -35 minutes until golden brown.
- Remove the popovers from the oven and allow to cool on a wire rack.
- You can make these ahead and serve at room temperature but they are at their best when served warm from the oven!