Photos by Molly Decoudreaux

Puff Daddies aren’t only delicious in sweet preparations, and this savory version proves it.

With shredded Gruyère and fresh herbs, these Savory Puff Daddy Minis could be served as a snack or a side, or even with a green salad for a light brunch.

Serves 4 to 6

Instructions:

1. Prep: Preheat your oven to 400°F. (And if it hasn’t come all the way up to temperature by the time the batter is ready, that’s okay!) Then, use your fingers to butter the bottom and sides of 4–6 ramekins fairly heavily. Place all of the ramekins on a baking sheet and set aside.
2. Make the batter: Into a blender, put the milk, flour, salt, and eggs (in that order, to reduce the amount of flour that gets stuck to the blender cup) and pulse a few times, until nearly smooth. Scrape down the sides to make sure all of the dry ingredients have a chance to blend in, and pulse a few more times. The batter should be thin, frothy, and free of lumps. Pour it into a 4-cup measuring cup or pitcher. Add the grated cheese and chopped herbs, and whisk or stir to combine.
3. Bake it: Carefully pour the batter into the buttered ramekins, dividing it equally, and place them in the oven (even if it hasn’t preheated all the way). Resist opening the door to peek for at least the first 10 minutes. At that point, start peeking for doneness (but make sure your peeks are quick!). It will probably take somewhere between 15 to 25 minutes total, depending on your oven, your ramekins, and the temperature of your ingredients. Remove the mini–Puff Daddies from the oven when they are super puffy and golden brown all over. If you’re lucky, some of them will have “popped,” or levitated out of the ramekin. Serve immediately—either directly in the ramekins (easiest!) or carefully remove each one after running a knife around the inside edge of the ramekin to loosen it.