2 Large Eggs
1 Cup Milk
2 Tbs. Unsalted Butter, melted, plus a little more for muffin tins
1 Cup All-purpose Flour
1 tsp. Kosher Salt
1/8 tsp. Fresh Ground Black Pepper
2 ounces Point Reyes Blue Cheese, crumbled
1 Tbs. Fresh Thyme, chopped
METHOD:
In 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 batter to air-tight container. Chill batter for at least two hours, preferably overnight.
Preheat oven to 425 degrees. Generously butter mini muffin tins. Fill each cup to the top with the chilled batter. Bake popovers until golden and puffed, 15 to 18 minutes. Repeat until all batter is used. Serve warm.
