DIRECTIONS

In a bowl, combine the flour, thyme, basil, sage, celery salt. Combine the eggs, milk and oil; whisk into dry ingredients just until blended (batter will be lumpy). Refrigerate for 30 minutes.
    Fill eight greased and floured 6-oz. custard cups half full. Place on a baking sheet. Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15-20 minutes longer or until deep golden brown (do not underbake). Serve immediately. Yield: 8 popovers.