Gorgonzola Popovers

Gorgonzola Popovers

Makes 6 popovers
A combination of two recipes — traditional popovers and Yorkshire pudding — makes these flavorful puffs slightly crunchy outside and delightfully moist and rich inside. Serve alongside a beef roast or hearty vegetarian soup.
  • 2 tablespoons ghee
  • 1 tablespoon butter, melted
  • 1 cup whole milk
  • 1 cup sifted all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 2 eggs, beaten
  • 3/4 cup (about 3 ounces) Gorgonzola cheese crumbles
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Preheat the oven to 450°F.

Spoon one teaspoon cold ghee into each of 6 large muffin cups. When oven is up to temperature, place the muffin pan in the oven to melt ghee.

Combine flour, milk, butter and salt in a medium bowl, stirring with a fork just until combined. Add eggs slowly, taking care not to overbeat.

Remove hot muffin pan from oven. Working quickly and carefully, fill each cup about half full, dividing batter evenly among the 6 cups. Spoon 2 tablespoons cheese into the center of each cup. Return the muffin pan to the oven immediately.

Bake 15 minutes, then, without opening oven door, lower heat to 350°F and bake about 15 minutes more until the sides are firm and the tops golden brown. Use a rubber spatula to loosen sides and remove popovers from pan. Serve immediately.
Nutritional Info: 
Per Serving: Serving size: 1 popover, 240 calories (120 from fat), 13g total fat, 8g saturated fat, 95mg cholesterol, 350mg sodium, 19g carbohydrates, (1 g dietary fiber, 2g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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