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Mini Roquefort Popovers for Roquefort Lovers

Apr 28, 2010

You either love or hate roquefort cheese. I adore it. I wasn't born loving it of course, given that in the days of my childhood, it wasn't as abundant as it is today. In fact, it was simply absent, like many other imported goods of today. My dad liked it as he liked all other smelly French cheese and whenever he traveled, he would bring some home. Like I said, I wasn't born loving it and even disliked it as a child to the extent that whenever Roquefort cheese made the scene, me and my brother would run hiding, but its smell would haunt us no matter how far we hid. :) I suspect my dad was using it to drive us away, so he would have a minute alone with my mom. :)

My admiration for roquefort began with my admiration and appreciation of good red wine, that is, when I was old enough to consume alcohol. Next to parmesan, it became my most favorite cheese accompanying red wine. Another thing I love about roquefort is its appetizing quality, the more you eat it, the more impatient you get for the upcoming main course - if there is any of course.

This popover recipe was the first recipe I wanted to try from the resourceful Williams-Sonoma Cookbook, not only because I am attracted to all recipes involving roquefort (which are rare I must say), but also because the recipe looked very easy and disproportionately promising.

It takes 5 minutes to prepare and 20 minutes to bake and while the pop-overs are being "popped over" in the oven in the second half of 20 minutes, I recommend you to watch through the oven door with amazement, like I did, to see how cute they look.

Tiny Roquefort Popovers

Recipe: The Williams-Sonoma Cookbook, The Essential Recipe Collection for Today's Home Cook

Kitchenware required:

  • a non-stick mini popover or muffin pan


  • olive oil for brushing
  • 77 g (1/2 cup) all purpose flour
  • 1/4 teaspoon salt
  • a pinch of ground white pepper
  • 1/2 tablespoon chopped fresh Italian parsley
  • 155 ml milk, at room temperature
  • 1 large egg, at room temperature
  • 1/2 tablespoon unsalted butter, melted
  • 45 g Roquefort or other strong flavored blue cheese, crumbled


  1. Position an over rack in the lower third of the oven and preheat to 220 C (450 F).
  2. Generously brush the 12-cup nonstick popover pan with oil.
  3. In a large bowl, whisk together the flour, salt, pepper and parsley.
  4. In another bowl whisk together the milk, egg and melted butter.
  5. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
  6. Place 1 teaspoon crumbled Roquefort cheese in the center of each filled cup. Pour the batter into the popover cups, distributing about 1+1/2 tablespoon to each.
  7. Bake for 10 minutes and do not open the oven door during this period. Reduce the heat to 180 C (350 F) and continue baking until brown and crusty for 8-10 minutes longer.
  8. Remove from oven and immediately transfer to a warmed platter or napkin-lined bowl. Serve at once. Or, let cool on racks and reheat in a 180 C (350 F) oven for 10 minutes before serving.*

*The recipe suggests not to refrigerate the popovers no matter what, as they tend to become "irreversibly soggy" when done so.

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