View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 
Poll: Food Fight!

Roquefort Popovers

Source: Fine Cooking - Issue No. 30
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  50 Minutes
  Yields 12 popovers.
After much trial and error, I've come to the conclusion that for the best results, a popover pan is a must. Borrow or buy a couple preferably nonstick. You may not use them often, but you'll be happy you have them when you need them. You can easily halve this recipe.
RECIPE INGREDIENTS
vegetable oil, shortening, or lard for the pans
1 1/2 cups whole milk
6 oz. roquefort cheese, crumbled
1 teaspoon salt
Freshly ground black pepper
9 oz. (2 cups) all-purpose flour
6 large eggs
Roquefort Popovers Recipe at Cooking.com
DIRECTIONS
Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work).


In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.)


Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400 degrees F. Don't open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 12 popovers.
Calories: 193
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 18g
Sodium: 497mg
% Cal. from Fat: 42%
Cholesterol: 123mg
Protein: 9g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.