Pecan Popovers With Parsley And Thyme

Recipe Ingredients

		Nonstick vegetable oil spray
6 tablespoons	90ml	Unsalted butter - (about) - melted, cooled
1 1/4 cups	296ml	Chilled whole milk
4 cups	792g / 27oz	Eggs (large)
1/2 cup	31g / 1.1oz	Unbleached all-purpose flour
1/2 cup	118ml	Finely ground toasted pecans
1 1/2 teaspoons	7.5ml	Chopped fresh parsley
1 1/2 teaspoons	7.5ml	Chopped fresh thyme
1/4 teaspoon	1.3ml	Salt
1/2 cup	73g / 2.6oz	Chopped untoasted pecans

Recipe Instructions

Preheat oven to 450 degrees. Spray standard 12-cup muffin pan with nonstick spray, then brush with butter. Place in oven until very hot, about 10 minutes.

Combine milk, next 6 ingredients and 2 tablespoons butter in large bowl; whisk until blended. Remove hot muffin pan from oven. Divide batter equally among muffin cups. Sprinkle with chopped pecans.

Bake popovers 15 minutes. Reduce oven temperature to 350 degrees; continue to bake until brown and firm, about 15 minutes longer. Brush popovers with 2 tablespoons butter; sprinkle with salt. Turn out of pan, cutting to loosen if necessary; serve immediately.

This recipe yields 12 popovers.

Comments; Don't let these cool -- they're best served straight from the oven.

Source:
Bon Appetit, November 2001

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