|Milk||1 Cup (16 tbs)|
|Butter||1 Tablespoon, melted|
|All purpose flour||1 Cup (16 tbs)|
1. Butter generously eight 5-ounce custard cups; place on a jelly-roll pan. If you have cast-iron pop-over pans, heat in oven, then brush cups with melted butter before pouring in batter.
2. Beat eggs in a large bowl; add milk and butter or margarine. Beat until blended. Add flour and salt; beat until batter is quite smooth. Ladle into prepared cups filling each about half full.
3. Bake in a hot oven (425°) 35 minutes. Cut slit in side of each popover to allow steam to escape. Bake 5 minutes longer, or until popovers are deep brown and very crisp. Serve at once.