Circle B Kitchen
Recipe adapted from Relish Magazine
I made a few changes to the original recipe, which I felt was sort of lacking in the flavor department. I doubled the amount of blue cheese and added more salt, and what we have now are some lovely little popover flavor bombs. Feel free to add more blue cheese if you really love the stuff, or maybe just choose a stronger blue cheese like gorgonzola. You can leave out the thyme if you like, but it does add a nice, subtle note. Also, I’ve made these several times and didn’t feel like it made any noticeable difference to refrigerate the batter before baking, as the recipe directs, so you can make your own call on that. It might be convenient to make the batter early in the day to bake off later, so that’s a plus. The recipe also said to fill the muffin cups to the top, but I thought they came out better if they were filled a little less than that. The popovers seemed to hold their shape better, especially if you cut back on the milk by a tablespoon or two, which I do.
2 large eggs
1 cup milk (I use a couple tablespoons less than 1 cup which helps them hold their shape)
2 tablespoons butter, melted
1 cup all-purpose flour
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 oz blue cheese, crumbled
1 tablespoon roughly chopped fresh thyme
In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper. Whisk until all of the lumps have disappeared. Whisk in the cheese and thyme. Cover tightly and refrigerate for at least 2 hours or up to 1 day (see headnote).
Preheat oven to 425 degrees. Position oven rack to the top third of the oven.
Spray two mini muffin pans with nonstick cooking spray and fill each cup almost to the top with the chilled batter. Bake popovers until golden and puffed, 18 to 20 minutes.
Serve immediately (preferable with a cold beer or glass of wine). :-)
Makes about 22 mini popovers