Easy Recipe Finder
Recipe Feeder
5 oz flour
0.5 tsp salt
0.25 tsp freshly ground white pepper
1 Tbsp parsley - Italian, finely chopped
10 oz milk - room temperature
2 eggs - room temperature
1 Tbsp butter - melted
3 oz Roquefort or other strong-flavored, crumbly blue cheese, crumbled
=Position an oven rack in the bottom third of the oven and preheat to 450°F (220°C). Generously brush two 12-cup nonstick mini popover or muffin pans with vegetable oil.
In a large bowl, whisk together the flour, salt, white pepper, and parsley. In a large measuring pitcher, whisk together the milk, eggs, and melted 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 popover cups to within about 0.25 inch (6 mm) of the rim (about 1’/2 table spoons each). Place a scant teaspoon crumbled cheese in the center of each filled cup.
Bake for 10 minutes. Do not open the oven door during this time. Reduce the heat to 350°F (180°C) and continue to bake until brown and crusty and fully puffed, 8 to10 minutes longer.
Remove from the oven and immediately transfer to a warmed platter or napkin-lined bowl. Serve at once. Or, let cool on racks for up to 2 hours, then reheat in a 350°F (180°C) oven for 10 minutes.
Vegetable oil, for brushing.
Most recipes call for pricking popovers as soon as they come out of the oven, to prevent them from becoming soggy. These light and lacy popovers won’t need it. You will need 1 or 2 mini popover or muffin pans with a nonstick finish, however, to be sure the popovers are easily freed from the cups. As noted in the recipe, you can reheat them, but do not refrigerate, or they will become irreversibly soggy.
0.5 tsp salt
0.25 tsp freshly ground white pepper
1 Tbsp parsley - Italian, finely chopped
10 oz milk - room temperature
2 eggs - room temperature
1 Tbsp butter - melted
3 oz Roquefort or other strong-flavored, crumbly blue cheese, crumbled
=Position an oven rack in the bottom third of the oven and preheat to 450°F (220°C). Generously brush two 12-cup nonstick mini popover or muffin pans with vegetable oil.
In a large bowl, whisk together the flour, salt, white pepper, and parsley. In a large measuring pitcher, whisk together the milk, eggs, and melted 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 popover cups to within about 0.25 inch (6 mm) of the rim (about 1’/2 table spoons each). Place a scant teaspoon crumbled cheese in the center of each filled cup.
Bake for 10 minutes. Do not open the oven door during this time. Reduce the heat to 350°F (180°C) and continue to bake until brown and crusty and fully puffed, 8 to10 minutes longer.
Remove from the oven and immediately transfer to a warmed platter or napkin-lined bowl. Serve at once. Or, let cool on racks for up to 2 hours, then reheat in a 350°F (180°C) oven for 10 minutes.
Vegetable oil, for brushing.
Most recipes call for pricking popovers as soon as they come out of the oven, to prevent them from becoming soggy. These light and lacy popovers won’t need it. You will need 1 or 2 mini popover or muffin pans with a nonstick finish, however, to be sure the popovers are easily freed from the cups. As noted in the recipe, you can reheat them, but do not refrigerate, or they will become irreversibly soggy.
Last edited by a moderator:
