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3 eggs
1 1/4 c. milk (room temperature)
1 1/4 c. all purpose flour
Pinch of salt
Oil or shortening for popover tins

Preheat oven to 450 degrees. Hand beat eggs with a whisk or rotary beater until lemon colored and foamy. Add milk and stir in until well blended. Don't overbeat. Add flour and salt all at once. Hand beat until foamy and smooth on top. Grease popover tins lightly but well. Pour batter into a pitcher and fill every other muffin hole with batter (to prevent muffins from touching each other when they rise.) Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees for 30 minutes. When ready to serve popovers, remove them with a sharp knife and serve hot.

Don't open oven door to check or they'll fall! Recipe can be doubled.

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