Preheat oven to 425˚ F. Beat eggs in a large bowl. Add flour, pepper and salt, beating until slightly mixed. Gradually beat in the milk until the mixture is blended and smooth. Stir in oil, herbs and cheese.
Thoroughly grease 6 to 8 oven-proof custard cups (about 5 ounce size). Place cups on a baking sheet and warm in the oven for 2 to 3 minutes until the butter melts. Remove from oven and fill the cups half full with batter. Bake for 25 to 30 minutes, until golden. Don't peek in the oven while they're cooking or they'll collapse.
If you like your popovers especially crisp, take them out of the oven when they're done, prick them with a skewer, loosen them in the cup and sit them at an angle. Turn off the oven, return the popovers, leaving door ajar, and let them sit in there for another 5 to 10 minutes. Makes 6 to 8.
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