MINI BLUE CHEESE POPOVERS                                        back to home

makes about 18

2 large eggs

1 cup flour

1 cup milk

1/2 t kosher salt

2 ounces crumbled blue cheese

1/8 t ground black pepper

2 T melted butter, plus extra for tins

1-2 t chopped fresh herbs, such as chives or thyme- optional

Preheat oven to 425 degrees. Generously butter mini muffin tins.

In a large bowl, whisk together eggs, milk and melted butter. Add flour, salt and pepper. Whisk until lumps have disappeared. Whisk in the cheese. Transfer to an airtight container. Chill for at least 2 hours or up till 24 hours.

Fill almost to the top with the batter. Bake the popovers until golden and puffed, about 15-20 minutes. Serve hot!