3 eggs, at room temperature
1 1/4 c. milk, at room temperature
1 1/4 c. Pillsbury Best all-purpose or unbleached flour
1/4 tsp. salt

Heat oven to 450 degrees. Generously grease 10 popover cups or 10 (6 oz.) custard cups.

In small bowl, beat eggs with rotary beater until lemon-colored and foamy. Add milk; blend well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat with rotary beater just until batter is smooth and foamy on top. Pour batter into greased cups, about 2/3 full. Bake at 450 degrees for 15 minutes. DO NOT OPEN OVEN.

Reduce heat to 350 degrees; bake 25 to 35 minutes or until high, hollow and deep golden brown. Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from pan. Serve hot with butter. 10 popovers.