Delicious Goat Cheese and Black Pepper Popovers Great with soup or stew.
Looking for something a little different to enjoy with your winter soup or stew? How about a popover, or more specifically, a warm, melted goat cheese-filled popover?
Popovers are surprisingly easy to make. I’ve tried a couple of different popover recipes over the years, but this is the one I’ve settled on. I like that I don’t have to scald the milk, like in many popover recipes – not that scalding milk is a huge big deal, but it’s another step (and another pot to wash).
And then there’s always the need to be extra careful when mixing hot milk with eggs so I don’t end up with scrambled eggs. Been there, done that! This recipe just needs the eggs and milk to be at room temperature, so basically I just have to remember to remove them from fridge and ignore them for 30 minutes or so.
Other than that, the batter for these popovers comes together really quickly, without needing to bust out a mixer. They’ll need about 40 minutes in the oven though, so plan your timing accordingly.
Oh … one small word of warning … don’t over-fill your cups. They will expand exponentially and they will over-flow and drip on to the bottom of your oven and set your smoke detector off. Yes, that is the voice of personal experience talking :) You see, even though I know that, it doesn’t ever seem to stop me from “topping up” the cups to avoid wasting the last bit of the batter. My desire not to waste food trumps my common sense every time!
Cook’s Notes for Goat Cheese and Black Pepper Popovers
Popovers are at their best as soon as they are baked, but I have made them ahead (a few hours, anyway). Simply place them on a baking sheet and re-heat them in a 350° F. oven for 5 minutes.
You can use a muffin tin rather than a popover pan to make popovers, but your popovers will obviously be shorter and smaller. If using a muffin tin, I’d suggest using several tins and filling every other cup, to give them some growing room
Goat Cheese and Black Pepper Popovers
- 3 large eggs at room temperature
- 1 1/2 cups whole milk at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp. salt
- Several grinds of freshly ground pepper
- 3 oz. goat cheese cut into 6 large chunks (or 10 if using muffin tins)
Preheat oven to 450° F. with oven rack in the lower third of the oven (an no rack too close above it). Place popover pan (or muffin tins) in oven to heat while you mix the batter.
In a large bowl (preferably one with a spout for easy pouring), combine the eggs and milk in a large bowl and whisk vigorously until the mixture is very frothy, about 1 minute. Add the flour, salt and pepper and whisk until batter is the consistency of heavy cream with some small lumps and air bubbles remaining.
(*If using a muffin tin, you'll need to reduce the baking time. I'd suggest 15 minutes at 450° F. and another 15-18 minutes at 350° F. Watch closely the first time to gauge. You also might want to fill only every other muffin cup, to give the popovers room to grow.)
Remove popover pan from oven and coat lightly with cooking spray. Fill popover cups about half full with batter. Drop a large chunk of goat cheese into the centre of the batter in each cup. Bake bake for 20 minutes, then reduce temperature to 350° F. and continue baking until golden brown, about 18-20 minutes more.
Remove the popover pan from the oven and immediately turn them out onto a wire rack. Using a sharp knife, poke a small opening in the side of each popover to let the steam escape. Serve immediately.