2 large eggs

 

1 cup whole milk

 

2 Tablespoons unsalted butter, melted

 

1 cup all-purpose flour

 

1/2 teaspoon salt

 

1/8 teaspoon freshly ground pepper

 

1 1/4 ounce Oregon blue cheese, crumbled

 

1 tablespoon roughly chopped fresh thyme

 

Non stick spray

In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper. Whisk until all of the lumps have dissappeared. Whisk in the cheese and the thyme. Transfer the batter to an airtight container. The batter must be chilled; refrigerate for at least two hours or overnight. Preheat the oven to 425 degrees. Spray non-sitck spray in to cups of mini-muffin pan. Fill each cup to the top with the chilled batter. Bake the popovers until golden and puffed, fifteen to eighteen minutes. Serve warm.