• Gather the ingredients so you have everything close at hand on the counter or table. Heat 1 tablespoon butter in a microwave-safe dish for 20-30 seconds in the microwave until melted.

Mix the Batter

• In a large bowl, whisk 3 large eggs until frothy. Stir in 1 cup whole milk, melted butter, and 1/2 teaspoon kosher salt. Whisk to combine. Using a fork or batter whisk, add in 1 cup all-purpose flour and 1 teaspoon dried thyme. Mix well. (The batter will be similar to pancake batter, somewhat thick, but pourable. If necessary, you may add 1-2 tablespoons of water.)

Prepare to Bake the Popovers

• Preheat oven to 450°F. Spoon 2-3 teaspoons of bacon grease, lard, or beef drippings into each of the popover cavities.
• Place the pan in hot oven and allow to pre-heat for 10-12 minutes until the grease is smoking hot.
• Working quickly, remove the popover pan from the oven and place on a baking sheet or range top. Fill each of the cavities 1/2 – 2/3 full.
• Return the pan to the hot oven and bake for 20-25 minutes until they are golden brown, crisp to the touch, and have nearly tripled in size. (Do not open the oven door early or you may cause the popovers to collapse.)
• Serve popovers warm from the oven with a pot roast, meat pie, or other saucy dish. Popovers go especially well with gravy, so be sure to prepare extra for the meal. Serves 6.
• Store cooled popovers in a freezer bag or tight lidded container for up to 3 days at room temperature. Or freeze for up to 3 months. Reheat in oven until warm and crisp.