BLUE CHEESE MINI POPOVERS

Blue Cheese Mini Popovers image

Provided by AKillian24

Categories Breads

Time 35m

Yield 12 mini popovers, 12 serving(s)

Number Of Ingredients 8

1/2 cup all-purpose white flour
1/4 teaspoon salt
1 pinch white pepper
1 tablespoon of chopped flat-leaf Italian parsley
3/4 cup whole milk (room temp)
1 egg (room temp)
1/2 tablespoon unsalted butter, melted
2 -3 ounces strong blue cheese (such as Roquefort, Buttermilk or Stilton)

Steps:

Position a rack in the lower third of an oven and preheat to 450°F.
Generously one 12-cup mini-muffin pan/mini popover tin with vegetable oil. (*If using a mini-muffin tin, make absolutely sure it is a quality non-stick pan or your popovers will not release after baking)
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 1 - 1.5 teaspoons 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. (*Note" No pricking required).
You can also let these cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.