|Milk||1 Cup (16 tbs)|
|Unsalted butter||2 Tablespoon, melted|
|All purpose flour||1 Cup (16 tbs)|
Butter 12 standard-size muffin-tin cups or a popover pan.
In a bowl combine the eggs and salt.
Using a whisk beat lightly.
Stir in the milk and butter and then beat in the flour just until blended.
Do not overheat.
Fill each cup about half full and place in a cold oven.
Set the oven temperature to 425°F (220°C) and bake for 20 minutes.
Reduce the heat to 375°F (190°C) and bake until the popovers are golden, 10-15 minutes longer.
They should be crisp on the outside.
Quickly pierce each popover with a thin metal skewer or the tip of a small knife to release the steam.
Leave in the oven a couple of minutes for further crisping, then remove and serve at once.