This is a very unique appetizer with a great taste. If you don’t have Roquefort cheese, you can use any other type of strong-flavored crumbly blue cheese (or if you don’t like the taste of blue cheese, try using feta instead).
Makes 24 popovers
Ingredients
3 ounces Roquefort cheese, crumbled
1 cup all-purpose flour
2 eggs, at room temperature
1 1/4 cups milk, at room temperature
1 tablespoon unsalted butter, melted
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
3 ounces Roquefort cheese, crumbled
1 cup all-purpose flour
2 eggs, at room temperature
1 1/4 cups milk, at room temperature
1 tablespoon unsalted butter, melted
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Preparation
1. Position a rack in the lower third of an oven and preheat to 450 degrees F.
2. Generously brush two 12-cup mini-muffin pans with vegetable oil.
3. In a large bowl, whisk together the flour, parsley, salt and white pepper.
4. In a large measuring cup, whisk together the eggs, milk and butter.
5. Pour the wet ingredients over the dry ingredients and whisk together until just combined.
6. Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 tablespoons each).
7. Place a scant 1 teaspoon crumbled Roquefort cheese in the center of each filled cup.
8. Bake for about 10 minutes (do not open the oven door during this time!).
9. Reduce the oven temperature to 350 degrees F and continue to bake for about 8-10 more minutes (until the popovers are brown and crusty and fully puffed).
10. Remove the popovers from the oven and immediately transfer them to a napkin-lined bowl or warmed platter.
11. Serve immediately, or let cool on wire racks for up to 2 hours, then reheat in a 350 degrees F oven for about 10 minutes.
1. Position a rack in the lower third of an oven and preheat to 450 degrees F.
2. Generously brush two 12-cup mini-muffin pans with vegetable oil.
3. In a large bowl, whisk together the flour, parsley, salt and white pepper.
4. In a large measuring cup, whisk together the eggs, milk and butter.
5. Pour the wet ingredients over the dry ingredients and whisk together until just combined.
6. Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 tablespoons each).
7. Place a scant 1 teaspoon crumbled Roquefort cheese in the center of each filled cup.
8. Bake for about 10 minutes (do not open the oven door during this time!).
9. Reduce the oven temperature to 350 degrees F and continue to bake for about 8-10 more minutes (until the popovers are brown and crusty and fully puffed).
10. Remove the popovers from the oven and immediately transfer them to a napkin-lined bowl or warmed platter.
11. Serve immediately, or let cool on wire racks for up to 2 hours, then reheat in a 350 degrees F oven for about 10 minutes.
WW POINTS per serving: 1
Nutritional information per serving: 50 calories, 2.5g fat, 0.2g fiber
Nutritional information per serving: 50 calories, 2.5g fat, 0.2g fiber
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