- Free Gift
- Active Time 15m
- Total Time 50m
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. This recipe can easily be halved.
- Vegetable oil, shortening, or lard for the pans
- 1 1/2 cups whole milk
- 6 ounces. Roquefort cheese, crumbled
- 1 teaspoon salt
- Freshly ground black pepper
- 9 ounces. (2 cups) all-purpose flour
- 6 large eggs
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 minute.)
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 minutes at 400 degrees F. Don't open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 minutes 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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
193 calories; 9g total fat; 123mg cholesterol; 497mg sodium; 18g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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