|Milk||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Vegetable shortening||2 Tablespoon, melted|
Preheat the oven to 450°.
In a large mixing bowl, beat the eggs with a rotary or electric beater for a few seconds until they froth.
Still beating, pour in the milk, and then the flour, salt and a tablespoon of the melted shortening.
Continue to beat until the mixture is smooth, but don't overheat.
With a pastry brush, grease an 8-cup muffin tin or, preferably, heavy pop-over pans, with the remaining shortening.
Pour enough batter into each cup to fill it about 2/3 of the way to the top.
Bake in the center of the oven for 20 minutes.
Then reduce the heat to 350° and bake 10 to 15 minutes longer, or until the popovers have puffed to their fullest height, and are golden brown and crusty.