Prep 15 mins
Cook 30 mins
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground white pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 1⁄4 cups milk, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon unsalted butter, melted
- 3 ounces Roquefort cheese or 3 ounces other strong-flavored crumbly blue cheese, crumbled
- 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 (don't worry if a few lumps remain).
- Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
- Place a scant 1 tsp crumbled cheese in the center of each filled cup.
- Bake for 10 minutes.
- Do not 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 from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.
- Serve immediately.
- Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
I think this is my favorite recipe I have added to my cookbook since using recipezaar. These are so easy to make and the ingredients are items that I always have on hand in my pantry. I served these at a party and I knew several of my family members did not care for blue cheese(how is that possible?)so I made 2 batches one with blue cheese and the other with sundried tomato and basil seasoned feta. Those were also very good. FYI pampered chef makes a 24 tin mini muffin pan that is great for this recipe!
These deserve 5 plus stars- I made them in a tiny muffin tin, 1/2 recipe made 24, just one bite size. Used Danish Bleu cheese and put a 1/2" cube in each popover. I had the wet & dry ingredients all ready to mix and the cheese ready, oven preheated. Then at 11:20 mixed the ingredients popped them in the oven and served them piping hot & crispy along with the New Years toast of champagne. They are wonderful with bubbly. Thanks Mimi these may become a tradition
Easy, and delicious! I used cooking spray and forgot to add the melted butter and they still came out perfectly. A few tips from a popover master: make sure that your oven is HOT. Preheat your muffin pans by putting them in the stove while it preheats. Pull them out just when you are ready to fill them. Make sure your ingredients are room temp or warmer. Mix up your ingredients and pour into the hot pans immediately. Put the popovers on a rack on the bottom third of the oven and put a baking pan on a rack on the top third. This will keep them from burning. King Arthur Flour has a great blog for making these on their site. Trick is warm ingredients, hot pan, hot oven. You can't fail! Thanks for the recipe Mimi!