6 tbsp. butter
6 eggs
2 c. milk
2 c. all-purpose flour
1 tsp. salt

In small saucepan, melt butter. Preheat oven to 375 degrees. Grease well eight deep 7 ounce pottery custard cups. Set custard cups in jelly roll pan.

In large bowl with mixer at low speed, beat eggs until frothy; beat in milk and butter until well blended. Beat in all-purpose flour and salt.

Fill each custard cup three quarters full with batter. Bake 1 hour; then quickly make a small slit in top of each popover to let out steam; bake 10 minutes longer. Immediately remove popovers from cups. Serve piping hot. Makes 8 popovers.