Tiny Roquefort Popovers

Recipe by Mimi Bobeck
READY IN: 45mins




  • 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.