Popovers

• 11/2 cup all-purpose flour
• 1/2 teaspoon salt
• 11/2 cup milk
• 2 tablespoons unsalted butter for batter
• 3 extra-large eggs
• extra unsalted butter to grease tin

1. Pre-heat oven to 450 degrees. Place six-cup popover pan in oven while it is pre-heating.
2. Sift flour and salt together into a large mixing bowl.
3. Melt 2 tablespoons of butter in a small saucepan and add milk. Heat to room temperature.
4. Stir milk/butter into flour until blended, but do not over stir. Some lumps will remain.
5. Beat eggs into batter one at a time. The consistency should resemble heavy cream. Thin with a little milk if it's too thick, or stir in a little flour if it's too thin.
6. Remove popover pan from oven and place 1 teaspoon of butter in each cup. Return to oven and let butter melt for 1 minute.
7. Remove popover pan from oven and -- working quickly so the pan doesn't cool too much -- fill each popover cup two-thirds full with batter.
8. Return pan to oven and bake for 15 minutes at 450 degrees. After 15 minutes, reduce the heat to 350 degrees - no peeking - and continue baking for 20 minutes.
9. Remove pan from oven, pierce each popover with a sharp knife and place in a cloth-lined basket or bowl. Serve with plenty of butter and your favorite jam or preserves. Recipe can easily be doubled using two pans.

allpurpose, salt, milk, batter, eggs, extra unsalted butter

Taken from food52.com/recipes/8142-popovers (may not work)