Goat Cheese Popovers

Goat Cheese Popovers
(makes 8 - 10)
(Adapted from Williams Sonoma's Hors D'Oeuvres)

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1/2 cup flour
1/4 tsp salt
1/2 tbsp finely chopped fresh flat-leaf parsley
1/2 cup plus 1/8 cup milk, at room temperature
1 egg, at room temperature
1/2 tbsp unsalted butter, melted
Goat cheese (I use homemade) - about 75 grams


1. Position a rack in the lower third of your oven and preheat to 450°F. Generously brush a muffin tin with butter. Set aside.

2. In a large bowl, whisk together the flour, salt and parsley.

3. In another bowl, whisk together the milk, egg and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).

4. Pour the batter into the prepared muffin cups (a little less than 1/4 cup in each muffin cup).

5. Crumble about a tsp of cheese in the middle of the batter.

6. Bake for 10 minutes. Do not open the oven door during this time. Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.

7. Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. Serve immediately.

**They stuck a little bit, so I had to use a butter knife to ease them out.

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