Tiny Roquefort Popovers

Tiny Roquefort Popovers

Recipe by:

Chef Skip Laskody from Harris Teeter


1 cup all purpose flour

1/2 tsp. salt

1/4 freshly ground pepper

1 tbs. chopped fresh parsley

1 1/4 cups milk

2 eggs

1 tbs. unsalted butter, melted

3 oz. Roquefort or other strong blue cheese, crumbled

Position a rack in the lower third of an oven and preheat 450 degrees. Generously brush one 24-cap or two 12-cup mini-muffins pans with vegetable oil.

In a large mixing bowl, whisk together the flour, salt, white pepper and parsley. In a large measuring cup, whisk together the milk, egg and butter. Pour wet ingredients over the dry ingredients and whisk together until combined. Pour that batter into the prepared muffin cups to within about 1/4 inch (about 1 1/2 tbs.). Place a scant 1 tsp. crumbled cheese in the center of each filled cup.

Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.