From Chapter 17 of The Thelemic Cookbook: Cooking with Correspondences by Lita-Luise Chappell
English Thyme Popovers
The basic recipe is a Yorkshire pudding, but instead of lard or oil, butter is used, thyme is added, and since they are savory, soft, and don’t fall like a Yorkshire, they bake more like a popover. Be sure to make at least two per person, because they will all be popped into everyone’s mouths and be gone.
6 large eggs
3¾ cups whole milk or half & half
1¼ cups white whole-wheat flour
1 teaspoon dried ground thyme
¼ teaspoon salt
Butter for the tins
In a large mixing bowl beat the eggs, and add the milk, thyme, salt and blend. Slowly add the flour until well blended, and chill for 30 minutes. Heat the oven to 400ºF. (200ºC.) Melt some butter and with a non-stick muffin pan, brush each cup liberally with the butter. Pull out the batter, remix and pour into a lightweight pitcher so one can quickly pour it without spilling. Place the pan in the oven for several minutes until the butter starts to smoke, then pull it out and quickly pour the batter into each cup ¾ of the way full. They will sizzle from the heat. Quickly return them to the oven and bake for 18 to 20 minutes. They will rise and turn golden brown. Remove and serve as soon as possible.
The flour and thyme are air of earth, and the eggs and milk are of water.