Step 1

(or 425F with convection on) with popover pan inside, on the middle rack with ample room for expansion. (Please see note for electric ovens).

Step 2

Place eggs, milk, flour, salt, melted butter and parmesan in a blender. Blend until smooth, scraping down sides to incorporate all of the flour. Stir in 1 tablespoon fresh thyme.

Step 3

Place batter in a warm spot (like on the stove) so it comes to room temp. ( You could also place the blender in a bowl of warm water) while the oven gets hot.

Step 4

When ready to bake, pull out the hot popover pan, and place a teaspoon of butter into each tin (either melted or cold). Moving quickly, stir the batter once more, then pour batter into each tin, dividing equally. Sprinkle the with the remaining tablespoon of fresh thyme and extra parmesan if you like.

Step 5

Bake at 450F for 18 minutes. Turn heat down to 350F (or 325F with convection)and continue baking 10 minutes.

Step 6

You want to bake for 25-30 minutes- so they don’t deflate. All ovens are different- I find this timing works perfectly in my gas oven, producing a deeply golden, crispy popover that holds its shape after cooling. It may take one practice try to get the timing perfect for your oven.

Step 7

See note for electric oven.