Tiny Roquefort Popovers

READY IN: 45mins
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!

Ingredients Nutrition


  1. Position a rack in the lower third of an oven and preheat to 450°F.
  2. Generously brush two 12-cup mini-muffin pans with vegetable oil.
  3. In a large bowl, whisk together the flour, salt, white pepper and parsley.
  4. In a large measuring cup, whisk together the milk, eggs and butter.
  5. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
  6. Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
  7. Place a scant 1 tsp crumbled cheese in the center of each filled cup.
  8. Bake for 10 minutes.
  9. Do not open the oven door during this time.
  10. 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.
  11. Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.
  12. Serve immediately.
  13. Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.

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