Popovers v/s yorkshire pudding. Technically the same thing. The main difference is yorkshire pudding is made with fat from a cooked roast while popovers are made with evoo instead making them vegetarian. Or so I’ve been told. Who knows if it’s right or not.

Either way, these are really delicious little bites of heaven. This particular version uses buttermilk and cream, which reduces the popover aspect more than when made traditionally with only milk. They are a little bit smaller, while still retaining their light and fluffiness.

Ingredients:

1 cup flour

1 tsp salt

3oz buttermilk

7oz cream

1 1/2 Tbsp thyme leaves

evoo

Directions:

In a large bowl whisk together flour and salt. Make a well and add eggs, buttermilk, and cream. Whisk until a smooth batter has formed.

Fold in thyme leaves.

Cover and let sit for 45 minutes.

Preheat oven to 450.

Use a 12 cup popover pan (or muffin tin if you don’t have one). Pour a small layer of evoo in each cup. Enough to coat the bottom. Place in oven until smoking hot.

Scoop equal amounts of batter into each cup.

Bake for 15 minutes, until golden. Turn off oven and let sit for 5 minutes before serving immediately.