Blue Cheese Mini Popovers - cooking recipe

Ingredients

1/2 cup all-purpose white flour
1/4 teaspoon salt
1 pinch white pepper
1 tablespoon of chopped flat-leaf Italian parsley
3/4 cup whole milk (room temp)
1 egg (room temp)
1/2 tablespoon unsalted butter, melted
2 -3 ounces strong blue cheese (such as Roquefort, Buttermilk or Stilton)

Preparation

Position a rack in the lower third of an oven and preheat to 450\u00b0F.
Generously one 12-cup mini-muffin pan/mini popover tin with vegetable oil. (*If using a mini-muffin tin, make absolutely sure it is a quality non-stick pan or your popovers will not release after baking)
In a large bowl, whisk together the flour, salt, white pepper and parsley.
In a large measuring cup, whisk together the milk, eggs and butter.
Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
Place 1 - 1.5 teaspoons crumbled cheese in the center of each filled cup.
Bake for 10 minutes. (Do not open the oven door during this time.)
Reduce the oven temperature to 350\u00b0F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. (*Note\" No pricking required).
You can also let these cool on wire racks for up to 2 hours, then reheat in a 350\u00b0F oven for 10 minutes.