Tiny Roquefort Popovers
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 1 1/4 cups milk, at room temperature
- 2 eggs, at room temperature
- 1 Tbs. unsalted butter, melted
- 3 oz. Roquefort or other strong-flavored,
crumbly blue cheese, crumbled
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.