3 eggs

3/4 cups all-purpose flour

1/4 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp herbs de Provence

4 T. chopped parsley leaves

1 cups whole milk

3/4 cup grated Parmesan (about 5 ounces)

 

Preheat the oven to 400 degrees F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin tin and cool on a wire rack.