Lemon Cranberry Popovers

4 eggs
2 cups milk
2 cups all-purpose flour
1/4 teaspoons salt
1 Tablespoon crushed "Beaujolais Herbs"
1/4 stick of butter
Fresh berries (blueberries, raspberries, blackberries) - optional

Whipped Lemon Cream:
1/2 to 3/4 cup sugar
Juice of 2 lemons
3 Tablespoons butter
1/2 to 1 cup whipped cream

Preheat oven to 425 degrees. In a large mixing bowl, whisk eggs. Add milk and whisk together. Mix in flour, herbs, and salt, whisking as you add to liquid. Spray 12 popover pans or heavy muffin tins with canola oil. Dab approximately 1/3 teaspoon butter in each cup. Place in oven for 2 minutes to melt butter. Immediately fill 1/2 full with batter. Bake for 30 to 35 minutes for popover pans (20 to 25 minutes for regular muffin pan) until puffed and browned. Serve immediately.

Fresh Berry: Make as above, but add berries (3 to 4) once batter is in pan. Drop on top of each popover. May take 2 to 3 minutes longer to cook.

Whipped Lemon Cream: Heat sugar and lemon juice, stirring constantly. Add butter in chunks. Cook over low heat until creamy. Cool. Just before serving, fold in whipped cream. Can refrigerate for up to 2 days.