Tiny Roquefort Popovers

Directions

1. 1
   Position a rack in the lower third of an oven and preheat to 450°F.
2. 2
   Generously brush two 12-cup mini-muffin pans with vegetable oil.
3. 3
   In a large bowl, whisk together the flour, salt, white pepper and parsley.
4. 4
   In a large measuring cup, whisk together the milk, eggs and butter.
5. 5
   Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
6. 6
   Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
7. 7
   Place a scant 1 tsp crumbled cheese in the center of each filled cup.
8. 8
   Bake for 10 minutes.
9. 9
   Do not open the oven door during this time.
10. 10
    Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
11. 11
    Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.
12. 12
    Serve immediately.
13. 13
    Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.