Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Roquefort Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 1/4 cups milk, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon unsalted butter, melted
- 3 ounces Roquefort cheese or other strong-flavored crumbly blue cheese, crumbled
- =
Directions
Position a rack in the lower third of an oven and preheat to 450°F.
Generously brush two 12-cup mini-muffin pans with vegetable oil.
In a large bowl, whisk together the flour, salt, white pepper and parsley.
In a large measuring cup, whisk together the milk, eggs and butter.
Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
Place a scant 1 tsp crumbled cheese in the center of each filled cup.
Bake for 10 minutes.
Do not open the oven door during this time.
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.
Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.
Serve immediately.
Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.