Mini Roquefort Popovers
How cute are these mini Roquefort popovers? They present very well and make great appetizers. Their color and golden brown edges are very tempting. If you are a blue cheese fan you won't be able to stop devouring those little pockets of deliciousness.
I have made these adorable popovers with Roquefort and Stilton cheese. This recipe is my go-to-trick when I have blue cheese leftovers that don't look good anymore. "Save the blue cheese!"
Now that I grow my own herbs using parsley from the backyard feels good and tastes even better.
For those of you who are unfamiliar with popovers, it is close to a baked pancake. The batter consistency is more like a thick crepe batter. It can be a great support for sweet or savory creations.
Bon Appétit!
Mini Roquefort Popovers
Makes 24 mini popovers
Ingredients
1 cup all purpose flour
½ teaspoon salt
¼ teaspoon white pepper (powdered)
1 tablespoon fresh parsley leaves, finely chopped
1 ¼ cup milk, at room temperature
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
3 oz (90 g) Roquefort, crumbled
Directions
Scale and prep all the ingredients.
You will need one mini muffin baking pan, a mixing bowl, a large measuring pitcher, a whisk and a large baking sheet lined with aluminum foil.
Heat the oven to 450 F (220 C).
In a large bowl, mix together the flour, salt, white pepper and chopped parsley. Set aside.
In the large measuring pitcher, whisk until well combined the milk, eggs and melted butter. Pour the milk-egg mixture over the flour mixture and whisk until combined. Do not over work it.
Place the mini muffin baking pan on the baking sheet lined with aluminum foil. The baking process might be a little “oven-messy” and you’ll be happy to have collected the bubbling batter and overflowing goodness on a baking sheet and not on the bottom of your oven! Pour a little of the batter in each mini muffin cup (around 1 ½ Tablespoons to 2 Tablespoons). Leave a little space for the popovers to expand and “pop”! Top each batter serving with a teaspoon of crumbled cheese.
Bake in the hot oven for 10 minutes. Without opening the oven door lower the temperature to 350 F (180 C) and bake for approximately 10 additional minutes until the popovers are puffed and golden brown.
Unmold as soon as you take them out of the oven. You can serve them immediately or let them cool down on a wire rack. They will become a little soft after a few hours. You can crisp them up by returning them to the oven 300 F (150 C) for a few minutes. If you put them in the fridge they will become soggy and the oven trick might not save them. These puffs are to be made and devoured the same day!
Adapted from The Williams-Sonoma Baking Book.
