6 eggs
2 c. milk
6 tbsp. butter, melted
2 c. flour
1/4 tsp. salt

Break eggs into mixer bowl; beat until frothy. Beat in milk and butter. Slowly beat in flour and salt. Batter should be light but not foamy (if batter becomes lumpy, strain it). Popover batter may be prepared ahead.

If popovers are to be baked immediately, preheat oven to 400 degrees. Generously oil custard cups (6 or 4 ounce size) or popover pans or oven proof coffee cups or even deep Pyrex cup measures, filling each to within 1/2" of the top. Arrange individual cups on a cookie sheet for easier handling. Place in preheated oven. Bake until very dark brown and well done (about 1 hour for 67 ounce cups, 45 minutes for 4 ounce cups). When done, cut 2 small slits in the top of each to release steam, then bake another 5 minutes. Remove from oven. Release edges and sides from cups with a small, sharp knife; remove popovers from cups. Serve hot in a napkin lined basket but do not cover tops, or they will become soggy. Makes 8 very large popovers or 10 of ordinary size.

SMALLER BATCH: Prepare as above, but use 3 eggs, 1 cup milk, 3 tablespoons melted butter, 1 cup flour and 1/2 teaspoon salt. Bake 45 to 50 minutes. Cut slits to allow steam to escape, then let stand in oven 5 minutes. Makes 4 to 5 popovers.