Roquefort Popovers

Roquefort Popovers
Photo by Mark Ferri


  • 6 oz. Roquefort cheese, crumbled
  • 9 oz. (2 cups) all-purpose flour
  • Freshly ground black pepper
  • Vegetable oil, shortening, or lard for the pans
  • 1-½ cups whole milk
  • 6 large eggs
  • 1 tsp. salt

Set the oven rack to its lowest position in the oven. Heat the oven to 400°F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work). In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the ...

View full recipe at Fine Cooking


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