Top Review by Mom2girls
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!
- 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
Directions See How It's Made
- 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.