“This recipe was adapted from the White Rocks Inn Bed & Breakfast in Wallingford, Vermont. Enjoy!I really loved these popovers! I think next time I might try using brie or pepper-jack cheese.”

Ingredients Nutrition

  • vegetable oil, for greasing muffin tins
  • 4 ounces herbed goat cheese, cut into 24 pieces (if you don't have herbed goat cheese, mix a little chopped parsley and chives into the cheese)
  • 6 eggs
  • 1 12 cups all-purpose flour
  • 1 teaspoon salt
  • 12 teaspoon black pepper
  • 1 pinch nutmeg
  • 2 cups milk
  • 14-12 cup heavy cream (I used 1/4)


  1. Preheat oven to 400*F.
  2. Brush muffin cups with oil and place in the oven to get hot.
  3. Place the eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides.
  4. With the blender running, slowly pour in milk and cream and blend until smooth. The mix will be really liquidy, but that's okay.
  5. Remove the muffin pans from oven and fill each half way with batter. Place a piece of goat cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.
  6. Bake popovers until puffed and golden, 35-50 minutes. Mine came out great at 35 minutes. So watch your oven after 30 minutes or so!
  7. Serve hot. Enjoy!

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