Herb And Swiss Popovers
Milk - 300 ml
All-purpose flour - 300 ml
Shredded swiss cheese - 1 cup
Fresh parsley - chopped (about 1/4 cup)
Fresh chopped thyme - 2 tsp
Dried thyme - half tsp
Salt to taste
Pepper - half tsp
Melted butter - 1 tbsp
Preheat oven to 425 degrees F
In a large bowl, beat eggs until foamy; beat in milk until well blended. Add flour and beat again until well blended. Stir in the cheese, parsley, thyme, salt and pepper.
Brush 12 cup non stick muffin pan with the melted butter. Heat in oven for 2 minutes and remove pan from the oven and carefully pour batter into cups (fill about 1/3 rd of each cup)
Bake for 20 minutes, until puffed and golden brown. Reduce temperature to 350 deg F and bake further for about 10-15 minutes or until a toothpick inserted in the center comes out clean.
Place muffin pan on a wire rack. Using a knife, pierces the side of each popover. Let cool for 2 mins. Remove from pans and serve hot!