These are simple, but a nice alternative to the usual popovers or parmesan popovers that I am used to, and are made in small muffin tins with 1 1/2-inch diameter. The rise and fall of these popovers may be less dramatic, but I think they are just perfect for tapas party, or appetizer.
2 large eggs
1 cup milk
1 tbsp unsalted butter, melted, plus more for tins
1 cup all-purpose flour
1/2 tsp kosher salt1/8 tsp freshly ground black pepper
1 1/4 ounces blue cheese, crumbled1 tbsp roughly chopped fresh thyme
1. In a large bown, whish together the eggs, milk, melted butter, flour, salt, and pepper. Whisk until all of the lumps have dissapeared. Whisk in the cheese and the thyme. Transfer the batter to an air-tight container. The batter, must be chilled, refrigerate for at least 2 hours aor up to 1 day.
2. Preheat the oven to 425 degree F. Generously butter the mini muffin tins. Fill each cup to the top with the chilled batter. Bake the popovers until golden and puffed, 15-18 min. Repeat until the batter is used. Serve warm.