2 large eggs, cool
1 Cup 2% milk, cool
1 Tbsp butter, melted
¾ Cup plus 2 Tbsp all-purpose flour
½ Tsp salt
⅓ Cup finely grated Parmigiano-Reggiano
1 Tbsp fresh rosemary or thyme, minced
1) Preheat the oven to 450 degrees. Generously butter a popover pan (six 2/3 cups) or muffin tin (twelve 1/2 cups).
2) In a medium bowl, whisk the eggs, milk and butter together; the butter may seize up into little flakes. In another bowl, sift the flour, salt, cheese and rosemary together. Preheat the popover tin for 5 minutes; meanwhile, whisk together the wet and dry mixtures. The batter should look slightly lumpy, about the same consistency as pancake batter.
3) Once the pan has preheated, divide the batter equally among each cup (about a generous 1/4 C each). Bake for 15 minutes, and then (no peeking!) lower the heat to 350 degrees; continue to bake until well-browned and puffed up, about 20-25 minutes. Remove the popovers from the cups to a wire cooling rack and make several slits with a sharp paring knife to release the steam. Serve warm.