Popovers and blue cheese are naturals in their own right with beef. However, when combined into one, the results are Roquefort Popovers and are incredible. This recipe is not complicated but it must be made and served at the last minute to ensure the best results. If you are not a fan of blue cheese, try using a crumbly goat cheese in its place. These are amazing little pockets of surprises that are so divine. I used to make these every Christmas but now through out the year as they are so popular. Why serve cheese when you can serve these with a small pot of chutney.
- Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won’t work).
- In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.)
- Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it’s fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400 degrees F.
- Don’t open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy.
- Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.