Tiny Roquefort Popovers

Most recipes call for pricking popovers as soon as they come out of the oven to prevent them from becoming soggy. These light and lacy popovers won’t need to be pricked. Use mini-muffin pans with a nonstick finish so the popovers are easily freed from the cups. As noted in the recipe, you can reheat them but do not refrigerate, or they will become irreversibly soggy.

*

1 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. freshly ground white pepper

1 Tbs. finely chopped fresh flat-leaf parsley

1 1/4 cups milk, at room temperature

2 eggs, at room temperature

1 Tbs. unsalted butter, melted

3 oz. Roquefort or other strong-flavored,

crumbly blue cheese, crumbled