I'm very excited to show you these blue cheese popovers. This is a new, and possibly slightly improved, popover recipe. While we may have tweaked the ingredient amounts a little bit, we are still going to be using our foolproof, cold-oven method for making these. The reason this technique is so fun to use is that it's literally the opposite of everything every popover expert says you should do.
Ingredients
- eggs, at room temperature: 5 piece
- whole milk, at room temperature: 2 cups
- all-purpose flour: 2 cups
- vegetable oil: 0.25 cup
- kosher salt: 1 tsp
- pinch cayenne pepper: 1 piece (to taste)
- unsalted butter: 1 Tbsp (softened)
- nonstick vegetable oil cooking spray:
- crumbled blue cheese: 0.5 cup (to taste)
Metric Conversion
Stages of cooking
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Whisk eggs, milk, flour, oil, salt, and cayenne together in a large measuring cup or mixing bowl just until blended.
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Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
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Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
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Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
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Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, 30 to 35 minutes.
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Poke each popover with a knife to allow steam to escape. Serve hot. Unknown
