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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I got this recipe from Crafts 'n Things magazine. We made them for a dinner party recently, and they were delicious! The only change I would make is maybe add some sort of salt.....I served with unsalted butter to spread, and that may have been my problem. Ingredients:
4 eggs |
1 1/2 cups milk |
1 1/2 cups flour |
1/2 teaspoon salt |
1 tablespoon thyme, fresh, chopped |
1 tablespoon parsley, fresh, chopped |
1 tablespoon basil, fresh, chopped |
4 tablespoons butter |
Directions:
1. Preheat oven to 400 degrees F. In a food processor, process eggs, milk, flour, salt and herbs until smooth.
2. Place one teaspoon of butter into each of ten muffin pans, popover pans, or glass custard cups about 2 1/2 in diameter, and place in preheated oven for 1-2minutes, or until butter is melted. Fill each half full with batter and bake about 30 minutes, or until puffed and brown. Serve immediately.
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