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Roquefort Popovers

From Fine Cooking

Poke the popovers to keep them crispy. The holes let the steam escape, which would otherwise

collect inside the popovers and make them soggy.

After much trial and error, I've come to the conclusion that for the best results, a popover pan is a

must. Borrow or buy a couple-- preferably nonstick. You may not use them often, but you'll be

happy you have them when you need them. You can easily halve this recipe.

Yields 12 popovers.

Vegetable oil, shortening, or lard for the pans

1-1/2 cups whole milk

6 oz. Roquefort cheese, crumbled

1 tsp. salt

Freshly ground black pepper

9 oz. (2 cups) all-purpose flour

6 large eggs

Set the oven rack to its lowest position in the oven. Heat the oven to 400°F. Generously grease 12

popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work).

In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted.

Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk

in a glass measuring cup in the microwave on low power for 1 min.)

Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter

is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the

batter into the prepared tins and bake on the lowest shelf for 20 min. at 400°F. Don't open the

oven, but reduce the temperature to 350°F and continue to bake another 15 min. until the popovers

are browned and fully puffed. Remove the popovers from the oven and immediately take them out

of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve

immediately or reheat just before serving.

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