TINY ROQUEFORT POPOVERS

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TINY ROQUEFORT POPOVERS image

Yield 24 popovers

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 tablespoon finely chopped fresh flat-leaf parsley
1 1/4 cups milk, at room temperature
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
3 ounces Roquefort cheese or other strong-flavored crumbly blue cheese, crumbled

Steps:

  • 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.

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