Blue Cheese Popovers


I'm very excited to show you these blue cheese popovers. This is a new, and possibly slightly improved, popover recipe. While we may have tweaked the ingredient amounts a little bit, we are still going to be using our foolproof, cold-oven method for making these. The reason this technique is so fun to use is that it's literally the opposite of everything every popover expert says you should do.

Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
1 hrs
Total Time:
1 hrs 40 mins

Popovers are one of those "too good to be true" recipes. They're simple to prep and virtually foolproof to make. Plus, few things coming out of your oven are as visually impressive as a pan of fully puffed popovers. When you also consider how inexpensive the ingredients are, and how adaptable the recipe is, it's no wonder why I consider this technique an absolute must in any cook's repertoire.

Like I said in the video, a plain popover is a wonderful thing. But when you add a crumble of funky, slightly salty blue cheese, things get even more magnificent. Especially if you're pairing these buxom buns with a nice roast beef. They not only make for a great side when everything is hot, but the leftover popovers, re-crisped in a hot oven, are a perfect base for cold roast beef sandwiches. Horseradish aioli sold separately.

The cold oven method technique shown here is my favorite way to do popovers, and not just because it's easier, less messy, and way, way less dangerous. The popovers are as big and beautiful as ones done using the more traditional method. Just be sure your muffin pans are of the non-stick variety (and hedge your bets with lots of butter and vegetable oil spray).

And yes, if you're British, these are just like Yorkshire pudding, give or take some smoking hot beef fat. Anyway, no matter what you call them, or what you decide to flavor them with, I really do hope you give these easy and impressive blue cheese popovers a try soon. Enjoy!

Chef John's Blue Cheese Popovers
Chef John's Blue Cheese Popovers. Chef John

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  • 5 large eggs, at room temperature

  • 2 cups whole milk, at room temperature

  • 2 cups all-purpose flour

  • ¼ cup vegetable oil

  • 1 teaspoon kosher salt

  • 1 pinch cayenne pepper, or to taste

  • 1 tablespoon unsalted butter, softened

  • nonstick vegetable oil cooking spray

  • ½ cup crumbled blue cheese, or to taste


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

  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.

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

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

  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, 30 to 35 minutes.

  6. 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.

Nutrition Facts (per serving)

170 Calories
9g Fat
16g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 170
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 76mg 25%
Sodium 244mg 11%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 6g
Calcium 77mg 6%
Iron 1mg 7%
Potassium 106mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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