Blue Cheese Mini Popovers

Ingredients

• 1/2 cup all-purpose white flour
• 1/4 teaspoon salt
• 1 pinch white pepper
• 1 tablespoon of chopped flat-leaf Italian parsley
• 3/4 cup whole milk (room temp)
• 1 egg (room temp)
• 1/2 tablespoon unsalted butter, melted
• 2-3 ounces strong blue cheese (such as Roquefort, Buttermilk or Stilton)

Directions

1. 1

   Position a rack in the lower third of an oven and preheat to 450°F.

2. 2

   Generously one 12-cup mini-muffin pan/mini popover tin with vegetable oil. (*If using a mini-muffin tin, make absolutely sure it is a quality non-stick pan or your popovers will not release after baking)

3. 3

   In a large bowl, whisk together the flour, salt, white pepper and parsley.

4. 4

   In a large measuring cup, whisk together the milk, eggs and butter.

5. 5

   Pour the wet ingredients over the dry ingredients and whisk together until just combined (don’t worry if a few lumps remain).

6. 6

   Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).

7. 7

   Place 1 - 1.5 teaspoons crumbled cheese in the center of each filled cup.

8. 8

   Bake for 10 minutes. (Do not open the oven door during this time.)

9. 9

   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.

10. 10

    Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. (*Note" No pricking required).

11. 11

    You can also let these cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.