To show you these blue cheese popovers, I’m quite eager. This is a brand-new recipe for popovers that might be marginally improved. Even though we may have slightly changed the proportions of the ingredients, we will still prepare these in the cold oven, which is a tried-and-true technique. This method is particularly entertaining to use since it goes completely against the advice of every popover expert.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 14 |
Ingredients
- 5 large eggs, at room temperature
- 2 cups whole milk, at room temperature
- 2 cups all-purpose flour
- ¼ cup vegetable oil
- 1 teaspoon kosher salt
- 1 pinch cayenne pepper, or to taste
- 1 tablespoon unsalted butter, softened
- nonstick vegetable oil cooking spray
- ½ cup crumbled blue cheese, or to taste
Instructions
- Whisk eggs, milk, flour, oil, salt, and cayenne 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, 30 to 35 minutes.
- Poke each popover with a knife to allow steam to escape. Serve hot.
- While this makes 14 using a muffin pan, it makes 8 using a popover pan.
Nutrition Facts
| Calories | 170 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 244 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My first time making popovers. I didn’t think they were this easy to make but this recipe made things a breeze. I made just half the recipe using 3 eggs which gave me 8 delightful, puffy popovers. Thanks Chef John!
These are fantastic, and so easy. Instead of butter, I used beef tallow to grease the muffin tin – as a nod to Yorkshire pudding, which my husband has been jonesing after for ages now.
Amazing! Planing my next meal now!
So fun and exciting to see them grow. In my oven 230 degrees C was too hot and the cheese ended up burning and turning bitter. Don’t let it burn.
Beautiful! Defies popover logic. Smaller than a Dutch baby. Like a Dutch fetus, maybe.
Absolutely delicious! I left out the blue cheese this time and served with homemade peach jam. First recipe I’ve ever found for these that start out in a cold oven; easy peasy!
These were very good. We made a half batch and they turned out amazing. We added a little bit of onion powder to the batter and some salt and pepper to the top after they came out of the oven.
Love the easy fallow recipe, made it first time ever and love it, definitely will make it over and over…
The best instructions ever. I used fresh parmesan reggiano and parsley. Delicious!!!