Tiny Roquefort Popovers Recipe

Indulge in these irresistible Tiny Roquefort Popovers! Crispy, golden-brown exteriors give way to airy, cheesy interiors. These bite-sized delights are perfect as an appetizer, snack, or side dish. The sharp tang of Roquefort complements the richness of the popovers beautifully. Easy to make, yet impressive to serve – elevate your next gathering with this simple yet elegant recipe!

Prep Time 15 mins
Cook Time 45 mins
Calories 50.5 kcal
Protein 4g
Rating 4.4 (7 Reviews)
Tiny Roquefort Popovers 54

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tiny Roquefort Popovers

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How to Make Tiny Roquefort Popovers

  1. Preheat oven to 450°F (232°C). Position oven rack in the lower third of the oven.
  2. Generously grease two 12-cup mini-muffin pans with vegetable oil.
  3. In a large bowl, whisk together the flour, salt, white pepper, and parsley.
  4. In a separate large measuring cup, whisk together the milk, eggs, and melted butter until well combined.
  5. Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
  6. Fill each prepared mini-muffin cup about ¾ full with batter.
  7. Place approximately 1 teaspoon of crumbled Roquefort cheese in the center of each popover.
  8. Bake for 10 minutes at 450°F (232°C). Do not open the oven door during this time.
  9. Reduce oven temperature to 350°F (177°C).
  10. Continue baking for 8-10 minutes, or until the popovers are golden brown, puffed, and cooked through.
  11. Carefully remove the popovers from the muffin pans and immediately transfer them to a wire rack to cool slightly.
  12. 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

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