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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the lower third of an oven and preheat to 450°F. | 2. Generously brush two 12-cup mini-muffin pans with vegetable oil. | 3. In a large bowl, whisk together the flour, salt, white pepper and parsley. | 4. In a large measuring cup, whisk together the milk, eggs and butter. | 5. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain). | 6. Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each). | 7. Place a scant 1 tsp crumbled cheese in the center of each filled cup. | 8. Bake for 10 minutes. | 9. Do not open the oven door during this time. | 10. Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more. | 11. Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. | 12. Serve immediately. | 13. Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon	ground	1.776	0.4117	0.0624	0.0127
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
milk	1 1/4	cups		186.05	14.579	9.6075	9.9735
egg	2			143.0	0.72	12.56	9.51
butter	1	tablespoon	unsalted melted	85.5	3.9285	2.6715	7.2
roquefort cheese	3	ounces	strong-flavored crumbled	411.6346	4.0568	1.1652	43.4598

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.