|All purpose flour||1 Cup (16 tbs)|
|Butter/Margarine, melted and cooled, or salad oil||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
Preheat oven (see temperatures below).
Grease containers (see choices above).
In a bowl, stir together flour, salt, and sugar (if used) until thoroughly blended.
Add butter, milk, and eggs.
With an electric mixer, beat until very smooth (about 2 1/2 minutes), scraping bowl frequently with a rubber spatula.
Pour into greased containers, filling each about half full.
In ovenproof cups of 1/3-cup size, batter will yield 12 popovers; 1/2-cup size, 10 popovers; 6-ounce size, 6 or 7 popovers.
For a richly browned shell with fairly moist interior, bake on center rack in a preheated 400° oven for about 40 minutes or until well browned and firm to touch.
For a lighter-colored popover, drier inside, bake in a preheated 375° oven for 50 to 55 minutes.
Remove from pans and serve hot.