Blue Cheese Popovers

Yields 2 dozen

2 large eggs
1 cup milk, at room temperature
2 tablespoons unsalted butter, melted, plus more for muffin tins
1 cup all-purpose flour
1/2 heaping teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/4 ounces blue cheese, crumbled
1 tablespoon roughly chopped fresh thyme

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

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