ROQUEFORT POPOVERS

1 vegetable oil, shortening or lard for pans
1 1/2 cups whole milk
6 ounces Roquefort cheese, crumbled
1 teaspoon salt
1 teaspoon freshly ground black pepper
9 ounces (2 cups) all-purpose flour
6 large eggs

Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees 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 minute.)

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.

Bake on the lowest shelf for 20 minutes at 400 degrees F. Don't open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 minutes 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.

Yields: 12 popovers
Adapted from source: Fine Cooking magazine