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Blue Cheese Popovers Chef John

14 Servings

NOTES : I'm very excited to show you this 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.

5 large eggs, at room temperature
1 Tsp kosher salt
1 Pinch cayenne pepper, or to taste
2 Cup whole milk, at room temperature
¼ Cup vegetable oil
2 Cup all-purpose flour
1 Tbl unsalted butter, softened
nonstick vegetable oil cooking spray
½ Cup crumbled blue cheese, or to taste

Step 1
Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.
Step 2
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.
Step 3
Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
Step 4
Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
Step 5
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, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.Main Page