Mini-Popovers with Brie Cheese and Dill

I am embarking on a first for my blog.  I am posting something that I have already posted.  These are just too good to pass up – and when I posted them the first time, I was just starting out, so I am not sure too many people saw these.  This recipe was originally printed in Gourmet (yes, paying a little tribute here, because I still miss it each and every month), but I have changed it slightly by updating the cheese and the herb used. 

My family loves these, in fact, polishing off 24 is not a problem at all.  They are super easy to make – you just have to remember to plan ahead and make these an hour before you want them in the oven.  You can use whatever cheese you have in the house – and whatever herbs – or, you can skip the herbs all together – although everything tastes better with fresh herbs.

Happy New Year everyone, and enjoy this recipe, again!


  • 1 cup whole milk
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup finely chopped brie cheese with the rind removed
  • 1 1/2 tablespoons chopped dill
  •  Equipment: a 24-cup mini-muffin pan


Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheese and dill. Chill 1 hour to allow batter to rest.

Preheat oven to 425°F with rack in upper third.

Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

Makes 24 mini-popovers that you can pop right into your mouth.

For a printer-friendly version of this recipe, please click here:  Mini-popovers with Brie Cheese and Dill

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6 thoughts on “Mini-Popovers with Brie Cheese and Dill

  1. These little darlings are delicious! Not just for roast beef dinners anymore, these can be for any meal, or just on their own. Perfect recipe and great choice of cheese and herbs!

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