Mini Blue Cheese Popovers

I have been reading Martha Stewart's Hors D'Oeuvres Handbook for a few weeks now, and overwhelmed by the number of incredible looking food that she has on this cookbook. She has gorgeous pictures and just incredible creative ideas! Unfortunately, some of the recipes are also very time-consuming. I don't mind those for special occasions, but prefer simpler recipes that I can make relatively quick!

These are simple, but a nice alternative to the usual popovers or parmesan popovers that I am used to, and are made in small muffin tins with 1 1/2-inch diameter. The rise and fall of these popovers may be less dramatic, but I think they are just perfect for tapas party, or appetizer.

As an added bonus, they can be made ahead, and just bake before serving.

Yield: 4 dozens

2 large eggs

1 cup milk

1 tbsp unsalted butter, melted, plus more for tins

1 cup all-purpose flour

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

1 1/4 ounces blue cheese, crumbled

1 tbsp roughly chopped fresh thyme

1. In a large bown, whish together the eggs, milk, melted butter, flour, salt, and pepper. Whisk until all of the lumps have dissapeared. Whisk in the cheese and the thyme. Transfer the batter to an air-tight container. The batter, must be chilled, refrigerate for at least 2 hours aor up to 1 day.

2. Preheat the oven to 425 degree F. Generously butter the mini muffin tins. Fill each cup to the top with the chilled batter. Bake the popovers until golden and puffed, 15-18 min. Repeat until the batter is used. Serve warm.