Buttery, cheesey puffs of eggy rolls.
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.