Description
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.
Ingredients
- 5 large eggs, at room temperature
- 1 teaspoon kosher salt
- 1 pinch cayenne pepper, or to taste
- 2 cups whole milk, at room temperature
- ¼ cup vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon unsalted butter, softened
- nonstick vegetable oil cooking spray
- ½ cup crumbled blue cheese, or to taste
Instructions
- Whisk eggs
- salt
- cayenne
- milk
- oil
- and flour together in a large measuring cup or mixing bowl just until blended.
- 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.
- Grease 14 nonstick muffin cups with butter
- and then mist with cooking spray.
- Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr 40 mins
Servings: 14