Best 8 Tiny Roquefort Popovers Recipes

FOOLPROOF POPOVERS

Steps:

• Special equipment: muffin tin
• Preheat the oven to 400 degrees F.
• Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

SIMPLE POPOVERS (LIGHTER RECIPE)

Steps:

• Heat oven to 450°F. Spray 6-cup popover pan or six 6-ounce custard cups with cooking spray.
• Place all ingredients in blender in order listed. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth. Fill cups about 1/2 full.
• Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

SMALL BATCH POPOVERS

Steps:

• In a small bowl, combine flour and salt. Whisk together eggs and milk; stir into dry ingredients just until blended. Pour into four greased and floured 8-oz. custard cups. Place on a baking sheet. Bake, uncovered, at 425° for 20 minutes or until puffed and edges are golden brown (do not open the oven door during baking).

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

TINY ROQUEFORT POPOVERS

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.

SIMPLE POPOVERS

Steps:

• Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
• Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

SWISS - ROQUEFORT POPOVERS

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, a few lumps may remain.
• Now pour the batter into the prepared muffin cups to within about 1/4 inch of the rim.
• Place 1 tsp crumbled Blue Cheese in the center of each filled cup and bake for 10 minutes, making sure not to 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 the pan from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter and serve immediately or let cool on wire racks for 2 hours, then reheat in a 350 °F oven for 10 minutes.

TINY ROQUEFORT POPOVERS

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.