3/4 c. whole milk
1/4 c. dry Chablis or dry Chardonnay or pink Chablis
1 c. level all-purpose flour
4 large eggs, slightly beaten
1 c. shredded Gruyere cheese (not processed)

Heat oven to 400°F. Heat milk and butter to rolling boil in 2-quart saucepan. Reduce heat and add wine. Stir in flour with a large heat resistant spatula or spoon. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in all 4 eggs at once; continue beating until smooth. Fold in 2/3 cup of Gruyere cheese. Drop dough by tablespoons onto greased cookie sheet to form an 8-inch ring; smooth with spatula. Sprinkle with remaining cheese.

Bake until puffed and golden, 50 to 60 minutes.

Serves 8 to 10.

Menu Suggestion: Serve with Chablis, soup, green salad or fresh fruit.