Gorgonzola Popovers

Gorgonzola Popovers

Recipe Rating: 3.55037
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.
  • 3 tablespoons unsalted butter, 2 tablespoons cold and cut into 6 total pieces, 1 tablespoon melted, divided
  • 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 or blue cheese crumbles, divided
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Preheat the oven to 450°F.

Place 1 piece of cold butter into each of 6 muffin cups. When the oven is at temperature, place the muffin pan in the oven to heat.

Combine flour, milk, salt and melted butter in a medium bowl, stirring with a fork just until combined. Add eggs slowly, stirring just to combine.

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

Bake 15 minutes, and then without opening oven door, lower heat to 350°F. Bake 15 minutes more or until the sides are firm and the tops golden brown. Use a spatula to loosen sides and remove popovers from the 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.