Swiss - Roquefort Popovers
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
24 mini popovers
ingredients
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper, freshly ground
- 1 tablespoon flat leaf parsley, finely chopped, fresh
- 1 1⁄4 cups milk, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon unsalted butter, melted
- 3 ounces Roquefort cheese, crumbled
directions
- Position a rack in the lower third of an oven and preheat to 450 °F.
- Generously brush two 12-cup mini-muffin pans with vegetable oil.
- In a large bowl, whisk together the flour, salt, white pepper and parsley.
- In a large measuring cup, whisk together the milk, eggs and butter.
- Pour the wet ingredients over the dry ingredients and whisk together until just combined, a few lumps may remain.
- Now pour the batter into the prepared muffin cups to within about 1/4 inch of the rim.
- Place 1 tsp crumbled Blue Cheese in the center of each filled cup and bake for 10 minutes, making sure not to open the oven door during this time.
- Reduce the oven temperature to 350 °F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
- Remove the pan from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter and serve immediately or let cool on wire racks for 2 hours, then reheat in a 350 °F oven for 10 minutes.
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Reviews
-
I've never had popovers, but I like make making Yorkshire puddings and these were extremely similar; they are just as easy to make, and just as light and fluffy. I enjoyed the small amount of blue cheese- just a tiny bit goes a long way. Instead of making 24 popovers, I kept the amount of batter the same and made 12 larger ones. They were perfect.
RECIPE SUBMITTED BY
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A big thank you to everyone that has made my recipes... hope you enjoyed them.