This recipe was adapted from the White Rocks Inn Bed & Breakfast in Wallingford, Vermont. Enjoy!I really loved these popovers! I think next time I might try using brie or pepper-jack cheese.
- vegetable oil, for greasing muffin tins
- 4 ounces herbed goat cheese, cut into 24 pieces (if you don't have herbed goat cheese, mix a little chopped parsley and chives into the cheese)
- 6 eggs
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 pinch nutmeg
- 2 cups milk
- 1⁄4-1⁄2 cup heavy cream (I used 1/4)
- Preheat oven to 400*F.
- Brush muffin cups with oil and place in the oven to get hot.
- Place the eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides.
- With the blender running, slowly pour in milk and cream and blend until smooth. The mix will be really liquidy, but that's okay.
- Remove the muffin pans from oven and fill each half way with batter. Place a piece of goat cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.
- Bake popovers until puffed and golden, 35-50 minutes. Mine came out great at 35 minutes. So watch your oven after 30 minutes or so!
- Serve hot. Enjoy!
These were very easy, and made me look like an excellent cook! I also halved the recipe, as there are only 2 of us. My yield was 10. Thanks, Sharon123, for posting this recipe; they are unique.
What a lovely recipe! I just love goat cheese and these are simply wonderful. Thank you for posting this fabulous recpie.
These were delicious. I halved the recipe, and 4 of us polished them off. The only problem I had was that mine were slightly overdone by 30 minutes. I'm certain my oven is accurate, so I'm not sure what happened, but next time I will check them at 25 minutes. (and there will be a next time...and I might even add more CHEESE!) Thanks for sharing this recipe; it was a very different, savory popover.