Cheese Popovers

Total time: 45 minutes
     Popovers are so easy, and so good hot from the oven, slathered in some sweet butter, of course.  The secret is simple: whisk the eggs, then lightly whisk in the milk and flour; a few lumps are okay, you don't want to deflate the eggs.

 Ingredients:

• 1 cup (4.5oz, 135gr) flour
• 1 cup (8oz, 240ml) milk
• 2 eggs
• 1/4 tsp salt
• 3 tbs shredded cheese, Cheddar, Gruyère, Parmesan
• butter - for pan

 Instructions:

• Butter muffin pan - even if it is nonstick, it's easier. 
• Lightly beat eggs with fork or hand whisk. 
• Add flour, milk, salt and whisk lightly - do not try to get out all of the lumps - doing this would cause over beating and tough popovers. 
• Ladle half the batter into muffin pan. 
• Divide the cheese evenly and sprinkle over batter. 
• Ladle the rest of the batter on top.  Cups should be 1/2 - 2/3 full. 
• Put into preheated 450F (230C) oven for 25 minutes. 
• Turn temperature down to 350F (175C) and continue baking 15 minutes longer, until nicely browned. 
• Remove and serve.