Roquefort Popovers

Bloosy Popovers

These work wonderfully well with a rib roast if you cannot do the traditional Yorkshire for some reason.

Crisco, shortening, or vegetable oil to pans
1 1/2 cups whole or 2 % milk
6 oz. blue cheese (Maytag Blue, Roquefort, or your favorite blue cheese*)
Freshly ground black pepper
1/2 teaspoon salt
9 oz. (2 cups) Wondra flour, or 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 or Crisco-type shortening (NOT butter).
Warm the milk and cheese over medium-low heat on cooktop or in microwave until the cheese is melted. Remove from the heat and whisk in the salt and pepper.
In a medium bowl, whisk the milk mixture into the flour 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. Reduce the temperature to 350° F. and continue to bake another 15 minutes until the popovers are puffed and lightly browned.
Remove the popovers from the oven and immediately take them out of the pan.
Serve immediately or, poke each with a knife to release steam, then reheat just before serving.

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