cups whole milk
tbs butter, melted
tbs finely chopped fresh chives
tsp finely chopped fresh thyme
tsp chopped fresh parsley
Prepare batter in a blender. Combine eggs, flour, milk, melted butter and salt. Blend until smooth. Strain into a small pitcher, cover and refrigerate for 4 to 28 hours. Preheat oven to 425. Spoon 1/2 tsp of roast beef fat into each of 12 muffin cups. Place pan in oven and heat for 2 1/2 minutes. If you don't have roast beef fat, heat pan and then grease with melted butter or canola oil. Add herbs to batter. Fill cups half full. Bake for 15 minutes then reduce heat to 350 and bake for another 15 minutes, or until golden brown. It helps to put the popover pan on a baking sheet for the entire cooking process. Also, 5 minutes before they are done, slit tops with a sharp knife to release steam.