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mini gorgonzola popovers.

It’s been pretty well established that we’re a football family.  But have we talked about the fact that, at the beginning of each season, my husband and I pick 3 teams to follow for the 4 glorious months of football?  First, we each pick our own team…one that we each are individually interested in and hope will end up playing each other for some inner-family competition.  The second is our shared team, the one we pick and cheer for together.  Some couples share a love of sophisticated things like golf or wine-tasting…we love football.  That’s just how we roll.

Well anyway this year my team was Green Bay.  Andrew’s was Denver.  We were both loving us some post-season, nail-biting games.  But in the end none of our teams made it to the Big Game.  So who will you be cheering on this Sunday?  Me, I’m going for the Giants.  I kind of like seeing Tom Brady not win something…he’s got plenty of trophies and a trophy wife to boot so I’m pretty sure he’s set.

So while you’re watching the Big Game this weekend, munch on these!  I think they may soften the blow when you take your fellow guests’ money in the big pool you’ll be playing…

Mix up your dry ingredients – flour, salt, pepper and parsley.  Love the green of the parsley…so pretty.

Whisk up some egg, milk and butter.  Pretty easy.

Combine wet ingredients with the dry.  Pour into muffin tins and crumble up some of that smelly but oh so tasty gorgonzola on top.

…and the crowd goes wild!

Go Giants!

Gorgonzola Popovers

(adapted from William’s Sonoma Hors d’Oeurve – Makes 24 mini popovers)

What You’ll Need:

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon chopped fresh parsley
1 1/4 cups milk, at room temperature
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
1/4 cup crumbled gorgonzola cheese


Preheat oven to 450F.  Grease mini muffin pan(s) with oil or nonstick cooking spray.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 tablespoons each). Place about 1/2 teaspoon 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 350F 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. Serve immediately. Or, let cool on wire racks for up to 2 hours, then reheat in a 350F oven for 10 minutes.

Makes 24 popovers.

TOTAL:  $2.30 or $.10 per popover.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.


41 calories per popover

2 grams of fat

5 carbs

2 grams protein

Mosey on over to Facebook and let me know what you think!

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9 Comments Post a comment
  1. yes! i’ve been looking for popover recipes! thanks for this one! i have a long list of stuff to try from your blog now…

    March 14, 2012
  2. These look so good! I just came across your blog and I love the concept. It can be easy to get caught up in spending tons of money on meals. Looking forward to more recipes!

    April 15, 2012
    • Ashley – so glad you found me! Hope you find it helpful and let me know if you have any feedback!

      April 15, 2012
  3. liz #

    I just made these, with gruyere and blue cheese (what was in the fridge) in normal size muffin tins… so delicious! thank you!

    April 20, 2012
    • Oh my I bet the two cheeses made them over the top amazing! Love the variation!

      April 21, 2012
  4. Lindsay #

    think you could make them in cupcake or muffin tins that aren’t mini?

    April 25, 2012
    • Absolutely! Just keep an eye on them and cook a little longer. I’d give it about 15 minutes after you turn down the heat and if possible check on them without opening the oven door to see if they have “puffed.” If they have, you’re good. If not, give it another few minutes and check again. Let me know how it goes!

      April 26, 2012

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  1. recipes march 24 | Pearltrees
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