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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.
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Course: Bread
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 425°F.
  2. Butter and flour your popover or cupcake pan. If you are using a cupcake pan, liners are an option.
  3. 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.
  4. Add the dried thyme and cheeses and pulse until just combined.
  5. Pour the batter into the cups, filling them about half way full.
  6. Bake for 30 -35 minutes until golden brown.
  7. Remove the popovers from the oven and allow to cool on a wire rack.
  8. You can make these ahead and serve at room temperature but they are at their best when served warm from the oven!