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| Bleu Cheese Popovers |
Ingredients
2 large eggs
1 cup milk, room temperature
2 tablespoons unsalted butter, melted, plus more for tins
1 cup all purpose flour
1/2 heaping teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/4 ounces blue cheese, crumbled
1 tablespoon roughly chopped fresh thyme
Method
In a large bowl, whisk together the eggs, milk, melted butter, flour, salt, and
pepper. Whisk until all lumps have disappeared. Whisk in the cheese and thyme.
Transfer the batter to an airtight container, and refrigerate for at least 2 hours or up
to 1 day.
Adjust rack to highest position in oven. Heat oven to 425°. Generously butter 2
mini muffin tins. Fill each cup to the top with the chilled batter. Bake popovers until
golden and puffed, 18 to 20 minutes. Repeat with remaining batter. Serve
immediately.
2 large eggs
1 cup milk, room temperature
2 tablespoons unsalted butter, melted, plus more for tins
1 cup all purpose flour
1/2 heaping teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/4 ounces blue cheese, crumbled
1 tablespoon roughly chopped fresh thyme
Method
In a large bowl, whisk together the eggs, milk, melted butter, flour, salt, and
pepper. Whisk until all lumps have disappeared. Whisk in the cheese and thyme.
Transfer the batter to an airtight container, and refrigerate for at least 2 hours or up
to 1 day.
Adjust rack to highest position in oven. Heat oven to 425°. Generously butter 2
mini muffin tins. Fill each cup to the top with the chilled batter. Bake popovers until
golden and puffed, 18 to 20 minutes. Repeat with remaining batter. Serve
immediately.
