|Milk||1 Cup (16 tbs)|
|Butter||3 Tablespoon, melted|
|All purpose flour||1 Cup (16 tbs)|
1 hour before serving: Preheat oven to 375°F.
Grease nine 6-ounce custard cups.
In large bowl, with electric mixer at low speed, beat eggs with milk and butter.
Then gradually beat in flour, by heaping tablespoonfuls, until well blended; beat in salt.
Pour batter into cups.
Place cups in shallow pan or on cookie sheet and bake 40 minutes; quickly cut slit in side of each popover to let out steam.
Bake 10 minutes longer.
Remove popovers from cups and serve hot, or cool on racks to reheat later.