• 5 large eggs, at room temperature
  • 1 teaspoon kosher salt
  • 1 pinch cayenne pepper, or to taste
  • 2 cups whole milk, at room temperature
  • ¼ cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tablespoon unsalted butter, softened
  • nonstick vegetable oil cooking spray
  • ½ cup crumbled blue cheese, or to taste
  • Directions

  • Step 1

    Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.


  • Step 2

    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.

  • Step 3

    Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.

  • Step 4

    Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.

  • Step 5

    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, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.

  • Chef's Note:

    While this makes 14 using a muffin pan, it makes 8 using a popover pan.

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