Swiss Roquefort Popovers Recipes

Steps:

• Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
• In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
• Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.

Steps:

• Grease a 6-tin muffin pan with butter and cooking spray.
• Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
• Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

Steps:

• 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.

Steps:

• Preheat the oven to 450 degrees F.
• Divide the oil among the cups of a 6-cup muffin pan. Place the pan in the oven until the oil is very hot, about 5 minutes.
• In a blender, combine the flour, milk, eggs, garlic and peppercorn marinade seasoning and salt. Transfer the batter to a measuring cup to make it easier to pour into the muffin cups.
• Carefully, as the oil may pop or splatter, pour the batter about 1/3 the way up the sides of the muffin cups. Place in the oven and bake for 15 minutes. Refrain from opening the oven door or they will not rise properly. The popovers are done when they have more than tripled in size and are golden brown and crisp around the edges. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• Place eight 6-oz custard cups on a large baking sheet.
• Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside.
• Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended.
• Beat in the eggs, 1 at a time, beating until smooth after each addition.
• Fold in the cheddar cheese.
• Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot.
• Fill the custard cups 1/2 to 2/3rds full with the batter.
• Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown.
• If not golden brown after 45 minutes, bake for an additional 5 minutes.
• Serve piping hot.

Steps:

• Preheat oven to 425°F
• In a large bowl, using an electric mixer on medium speed, beat eggs until foamy; beat in milk until blended. Add flour and beat on low speed until well blended. Stir in cheese, parsley, thyme, salt and pepper.
• Brush a 12-cup nonstick muffin pan generously with melted butter. Heat in oven for 2 minutes. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup each).
• Bake for 20 minutes, until puffed and golden brown. Reduce oven temperature to 350F and bake for about 10-15 minutes or until a knife inserted in the center comes out clean.
• Place muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 minutes. Remove from pans and serve hot.

Steps:

• 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, a few lumps may remain.
• Now pour the batter into the prepared muffin cups to within about 1/4 inch of the rim.
• Place 1 tsp crumbled Blue Cheese in the center of each filled cup and bake for 10 minutes, making sure not to 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 the pan from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter and serve immediately or let cool on wire racks for 2 hours, then reheat in a 350 °F oven for 10 minutes.