Blue Cheese Popovers

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.



Step: 1

Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.

Step: 2

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.

Step: 3

Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.

Step: 4

Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.

Step: 5

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.


Per Serving: 170 calories; protein 6.3g; carbohydrates 15.5g; fat 9.2g; cholesterol 75.7mg; sodium 243.8mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.

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