Goat Cheese Popovers

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Goat Cheese Popovers
(makes 8 - 10)

If you'd like a video instruction on how to make this recipe, check out my YouTube video How To Make Goat Cheese Popovers! on my YouTube Channel: Rain's Kitchen And Garden


1/2 cup All Purpose flour (about 62 g)
1/4 tsp salt (about 1.5 g)
1/2 tbsp finely chopped fresh flat-leaf parsley (about 2 g)
1/2 cup plus 1/8 cup milk, at room temperature (about 152 g)
1 large egg, at room temperature
1/2 tbsp unsalted butter, melted (about 7 g)
Goat cheese (I use homemade) - about 75 grams (about 1/3 cup)


1. Position a rack in the lower third of your oven and preheat to 450°F (230 C, Gas Mark 8). 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 teaspoon 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 (180 C, Gas Mark 4) 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 stick a little bit, so I have to use a butter knife to ease them out.

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