Ingredientes para Tiny Roquefort Popovers
- All Purpose Flour
- ½ teaspoon salt
- Fresh Ground White Pepper
- Fresh Flat Leaf Parsley
- 1 cup milk
- 2 large eggs
- Unsalted Butter
- 2 ounces Roquefort cheese, crumbled
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Cómo preparar Tiny Roquefort Popovers
- Preheat oven to 450°F (232°C). Position oven rack in the lower third of the oven.
- Generously grease two 12-cup mini-muffin pans with vegetable oil.
- In a large bowl, whisk together the flour, salt, white pepper, and parsley.
- In a separate large measuring cup, whisk together the milk, eggs, and melted butter until well combined.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Fill each prepared mini-muffin cup about ¾ full with batter.
- Place approximately 1 teaspoon of crumbled Roquefort cheese in the center of each popover.
- Bake for 10 minutes at 450°F (232°C). Do not open the oven door during this time.
- Reduce oven temperature to 350°F (177°C).
- Continue baking for 8-10 minutes, or until the popovers are golden brown, puffed, and cooked through.
- Carefully remove the popovers from the muffin pans and immediately transfer them to a wire rack to cool slightly.
- Serve warm and enjoy! Leftovers can be reheated in a 350°F (177°C) oven for 5-7 minutes.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
7g
Carbs
1g
