Roquefort Popovers Recipes

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.

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.

BEST POPOVERS

Steps:

• Mix all ingredients in large bowl.
• Half fill greased muffin tins w/ mixture.
• Put in cold oven and set temp to 450 degrees F.
• Bake 15 minutes.
• Reduce heat to 350 degrees F.
• Bake for another 15-20 minutes.
• Test one: make sure it is crispy outside and moist inside.

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.

POPOVERS

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

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.