Yorkshire pudding with greens

Ingredients:

• 1.5 cups whole milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1.5 cups premium flour
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1.5 tsp finely chopped fresh rosemary
• Vegetable oil to grease the pan

Preparation:

1. Place a 12-cup muffin pan (preferably light metal) in the oven and preheat to 200°C.
2. In a large bowl, combine the milk, eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir in the melted butter, then whisk in the flour and mix until smooth. Stir in the parsley, chives, and rosemary. Let the batter sit at room temperature for at least 10 minutes. Remove the hot muffin tin from the oven and generously grease each well with vegetable oil. Pour the batter into the wells, filling each about halfway (about 1/3 cup batter per well). Bake until the puddings are puffed and golden brown, about 35 minutes. Do not open the oven during baking.
3. Let them cool in the pan for 5 minutes, then use a small offset spatula to spread them out. Serve the puddings warm or at room temperature.