For those of you familiar with Yorkshire pudding – nothing better served with roast beef…drenched in gravy…pillowy soft insides…
1 1/2 cups flour…
1/4 tsp salt, 1/2 tsp freshly ground pepper, and 1/2 tsp herbes de Provence. I didn’t have any herbes de Provence, which is a combination of about 8 different herbs. I used a combination of some of them (dried basil, marjoram, thyme, and rosemary).
Add 1/4 cup chopped fresh flat-leaf parsley.
Blend on low speed. While the blender is still on low speed, slowly pour in 2 cups whole milk.
I was waiting for the blender to overflow and was picturing my kitchen “painted” in “Popover Yellow”. I’ll bet a hundred bucks that Behr paint has already come out with that color. Who has the job to name all of those colors? I’d be terrible at that. All of the colors I’d think of would either be food- or kid-related. Can you picture pasta primavera or mud pie brown on your bedroom walls?
Add 1 1/4 cups grated Parmesan cheese (about 5 ounces) and blend until smooth.
Spray a muffin tin with cooking spray. Pour in the batter so that each cup is about three-quarters full.
Put into the preheated oven and bake until the popovers are puffy and golden brown, about 20-25 minutes.
They look cool, huh?
You can serve the popovers hot from the oven, warm, or room temperature. I served them with my super-easy frittata.