Tiny Roquefort Popovers
Makes 24 warm bites.
Ingredients
- 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
Directions
Position a rack in the lower third of an oven and preheat to 450°F. Generously brush one 24-cup or 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.
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Rated 5 out of
5
by
KALange from
Thanksgiving Staple
These were recommended on a Williams-Sonoma Thanksgiving menu about 5 years ago and I've been making them every year since. They are so good especially with cranberry sauce on top! I also bought the mini popover pan from Williams-Sonoma which is worth it!
Date published: 2016-11-15