Instructions: In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper. Whisk until all of the lumps have disappeared. Whisk in the cheese and thyme. Transfer the batter to an airtight container. The batter must be chilled; refrigerate for at least 2 hours or up to 1 day.

Adjust rack to highest position in oven. Heat to 425 degrees. Generously butter two mini muffin tins. Fill each cup to the top with the chilled batter. Bake the popovers until golden and puffed, 18 to 20 minutes. Repeat until all the batter is used. Serve immediately.

This recipe yields 2 dozen.

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