Preheat the oven to 220oC /
Gas 7. Grease 12 small ramekins or individual baking cups.
With an electric mixer, beat the eggs
until blended. Beat in the milk and melted
Sift together the flour and salt, then
beat into the egg mixture to combine thoroughly.
Strip the herb leaves from the stems
and chop finely. Mix together and measure out 30 ml. Stir the measured
herbs into the batter.
Half-fill the prepared ramekins or
baking cups. Bake until golden, 25-30 minutes. Do not open the oven door
during baking time or the popovers may collapse. For drier popovers,
pierce each one with a knife after 30 minutes baking time and then bake
for a further 5 minutes.