• February 26, 2021

Savory Thyme Popovers

Savory Thyme Popovers

Savory Thyme Popovers 1024 839 Cooking Aboard with Jill

Savory Thyme Popovers are delicious as a dinner side. Traditionally, the batter is poured into muffin tins coated with bacon or beef fat. Because they bake individually, these expand in the oven and end up looking like small puffy clouds. They are crisp on the outside and light & airy in the middle. Recently, I served them with a grilled flank steak and homemade Caesar salad. There are only 6 ingredients, which is why this is so easy to prepare. I make the batter ahead of time and refrigerate. Then the batter is brought to room temperature before baking. When these savory popovers are finished in the oven, dinner is ready. It is fun to break these in half and add cubed butter.

 6 large eggs
 2 cups whole milk (I used buttermilk)
 6 tablespoons melted butter, bacon grease or olive oil
 2 cups flour (I used King Arthur’s gluten free)
 2 tablespoons fresh thyme, minced
 1 teaspoon salt
 1 stick butter, cubed (around ¼ inch so it melts quickly)
 Two 6 cup muffin pans, one 12 cup pan or 12 ramekins on a baking sheet

1

Preheat the oven to 375 degrees F.

2

Melt the butter in a small bowl.

3

Sift the flour and set aside.

4

In a blender, pour in the melted butter and milk and blend.

5

Ladle in the flour and blend immediately until the mixture is smooth and creamy.

6

Add the thyme and blend for the last time.

7

Pour into a pitcher, cover, and refrigerate for a few hours.

8

Remove the batter from the refrigerator and allow it to get to room temperature 30 minutes before baking. Grease the muffin tins liberally with the fat. Place the greased muffin tins in the oven for 5 minutes.

9

Pour or ladle the batter into the muffin tins two thirds full. Bake for 50 minutes. It is important not to open the oven door while baking so the popovers rise properly.

10

Then cut a slit on top of each popover and return to the oven for 5-10 minutes. When they finish baking, remove from the tins and serve immediately with cubed butter. I assume that a serving is two popovers per person, so this recipe serves 6.

Ingredients

 6 large eggs
 2 cups whole milk (I used buttermilk)
 6 tablespoons melted butter, bacon grease or olive oil
 2 cups flour (I used King Arthur’s gluten free)
 2 tablespoons fresh thyme, minced
 1 teaspoon salt
 1 stick butter, cubed (around ¼ inch so it melts quickly)
 Two 6 cup muffin pans, one 12 cup pan or 12 ramekins on a baking sheet

Directions

1

Preheat the oven to 375 degrees F.

2

Melt the butter in a small bowl.

3

Sift the flour and set aside.

4

In a blender, pour in the melted butter and milk and blend.

5

Ladle in the flour and blend immediately until the mixture is smooth and creamy.

6

Add the thyme and blend for the last time.

7

Pour into a pitcher, cover, and refrigerate for a few hours.

8

Remove the batter from the refrigerator and allow it to get to room temperature 30 minutes before baking. Grease the muffin tins liberally with the fat. Place the greased muffin tins in the oven for 5 minutes.

9

Pour or ladle the batter into the muffin tins two thirds full. Bake for 50 minutes. It is important not to open the oven door while baking so the popovers rise properly.

10

Then cut a slit on top of each popover and return to the oven for 5-10 minutes. When they finish baking, remove from the tins and serve immediately with cubed butter. I assume that a serving is two popovers per person, so this recipe serves 6.

Savory Thyme Popovers


    Translate »