TINY ROQUEFORT POPOVERS
Yield 24 popovers
Number Of Ingredients 8
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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Lord silver Zain
[email protected]These popovers were a bit too eggy for my taste, but they were still edible.
Tatum Wagenaar
[email protected]I had some trouble getting the popovers to brown, but they still tasted good.
Kyle Ries
[email protected]These popovers were a bit too salty for my taste, but they were still good.
Preston Fountaine
[email protected]I'm not a big fan of Roquefort cheese, but I still enjoyed these popovers. They're really light and fluffy, and the cheese flavor is not too overpowering.
Riley Barr
[email protected]These popovers are a bit time-consuming to make, but they're worth the effort. They're so light and fluffy, and the Roquefort cheese adds a nice savory flavor.
Qussay jaber
[email protected]I love the combination of Roquefort cheese and popovers. It's a really unique and delicious flavor combination.
rana osman
[email protected]These popovers are the perfect size for a party appetizer. They're also really easy to make, so you can whip up a batch in no time.
Augustine Joseph
[email protected]These popovers are so easy to make and they're always a crowd-pleaser. I love serving them at parties because they're so unique and delicious.
ST3PH G
[email protected]I followed the recipe exactly and my popovers turned out perfectly! They were light and fluffy, and the Roquefort cheese added a nice savory flavor.
Muhammad Imam Hossain
[email protected]These popovers were a bit dry, but they were still edible.
Dustin Vannoy
[email protected]I had some trouble getting the popovers to rise, but they still tasted good.
Alvin Hanna
[email protected]These popovers were a bit too cheesy for my taste, but they were still good.
Thandeka Emmie
[email protected]I was a bit skeptical about making popovers, but these turned out great! They're really easy to make and they're so delicious.
Ssenkaali Patrick
[email protected]These are the best popovers I've ever had! The Roquefort cheese gives them a really unique flavor.
Dagem Dereje
[email protected]I've made these popovers several times now and they always turn out perfect. They're so light and fluffy, and the Roquefort cheese adds a nice savory flavor.
Ophelia Kostelnik
[email protected]These tiny popovers were a hit at my last dinner party! They're so easy to make and they're the perfect size for a party appetizer. I filled mine with a Roquefort cheese spread and they were delicious.