2/3 cup flour

1/4 teaspoon salt

1/3 cup milk

1/3 cup water

2 eggs, room temperature

1/2 cup shredded white Cheddar cheese

4 tablespoons butter

Preheat oven to 375 degrees F.

In a medium bowl or pitcher, mix flour and salt.  Stir in milk and water and whisk in eggs.  Fold in cheese.  Let rest for a few minutes.

Meanwhile, place 1 tablespoon butter in each of 4 eight-ounce oven proof custard cups (or muffin/popover tins) and place on baking sheet.  Put in oven 3 - 5 minutes, or until butter melts.  Remove from oven and using a pastry brush, coat inside of cups, including the lip.  Fill each cup half full with popover batter.  Bake 45 - 50 minutes or until deep golden brown (no peeking until the end!).  Makes 4.  Recipe easily doubled.  Freezes well.