2 eggs
1 c. milk
1 tbsp. butter, melted
1 c. sifted all-purpose flour
1/2 tsp. salt

Butter generously 8 (5 ounce) custard cups. Place on a jelly roll pan. If you have cast iron popover pans, heat in oven then brush cups with melted butter before pouring in batter.

Beat eggs in large bowl; add milk and butter. Beat until blended. Add flour and salt; beat until batter is quite smooth. Ladle into prepared cups, filling each about half full.

Bake in hot oven (425 degrees) 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.