Herbed-Black Pepper Popovers

  • ¾ Cup Beef Fat from a Roast, or Vegetable Oil
  • 1/2 tsp. Salt
  • 1 Cup. All-Purpose Flour
  • 3  Eggs
  • 1 Cup Milk
  • 3 Tbsp. Fresh Chopped Herbs-chives, parsley, tarragon, etc.
  • ½ tsp. Fresh Ground Black Pepper
  • 3 Tbsp. Butter-melted

Place 12  4 oz. ramekins, or popovers tins on a sheetpan, spray with vegetable spray on sides. Place 1 Tbsp. of beef fat or vegetable oil in the bottom of each one. Heat in 425 degree oven until oil slightly smokes.
Meanwhile, sift flour and salt together into large bowl. In separate bowl, whisk together the eggs, milk, herbs, and melted butter. Gradually pour the liquid ingredients into the dry ingredients while whisking until smooth. (Don’t worry about the hardened pieces of butter). 
When the oiled ramekins are slightly  smoking, fill each ramekin about 2/3’s the way up and place in oven for about 20 minutes. (Don’t frequently open the oven during this time since the popovers rely on constant high temperature to make them rise). After 20 minutes, reduce the heat to 375 and continue to cook for another 10 minutes. 
Remove from oven, unmold, and serve. For crisper popovers, slit the side of the unmolded popovers to allow the steam to escape. Then return them to the oven until the tops are firm, crisp, and brown, about 10 minutes. Makes 12 small popovers.

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