Blue Cheese Mini Popovers
Source: Martha Stewart Living, October 28, 1999
Makes 2 dozen (minis)

Popovers, made from a simple batter of eggs, milk, and flour, are a cousin to Yorkshire Pudding. Baked until they’re golden and puffy on the outside, and moist and steaming inside, popovers are ideal vehicles for sweet flavorings, like jams, or savory ingredients, like the blue cheese in this recipe.

2 large eggs
1 cup milk, room temperature
2 tablespoons unsalted butter, melted, plus more for tins
1 cup all purpose flour
1/2 heaping teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/4 ounces blue cheese crumbled
1 tablespoon roughly chopped fresh thyme

In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper. Whisk until all of the lumps have disappeared. Whisk in the cheese and thyme. Transfer the batter to an airtight container. The batter must be chilled; refrigerate for at least 2 hours or up to 1 day.

Adjust rack to highest position in oven. Heat to 425 degrees. Generously butter two mini muffin tins. Fill each cup to the top with the chilled batter. Bake the popovers until golden and puffed, 18 to 20 minutes. Repeat until all the batter is used. Serve immediately.