Tiny Roquefort Popovers

1. 1

   Position a rack in the lower third of an oven and preheat to 450u00b0F.

2. 2

   Generously brush two 12-cup mini-muffin pans with vegetable oil.

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 a scant 1 tsp crumbled cheese in the center of each filled cup.

8. 8

   Bake for 10 minutes.

9. 9

   Do not open the oven door during this time.

10. 10

    Reduce the oven temperature to 350u00b0F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.

11. 11

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

12. 12

    Serve immediately.

13. 13

    Or, let cool on wire racks for up to 2 hours, then reheat in a 350u00b0F oven for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.