1 popover pan
1 c. flour
1/4 tsp. salt
3 lg. eggs
1 c. milk
1 tbsp. unsalted butter, melted
2 tbsp. unsalted butter, cut into 6 even pieces

Oil or spray (with non-stick vegetable oil spray) popover pan or 6 Pyrex custard cups, spaced 2" apart on a cookie sheet.

Preheat oven to 425 degrees and set rack in middle of oven. Preheat popover pans in oven about 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 minutes. This can be mixed in a food processor, blender, electric mixer or with a hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.

Place 1 small piece of butter in each cup and place pans back in preheated oven until butter is bubbly, about 1 minute. Fill each cup half full with batter and bake 20 minutes. Reduce temperature to 325 degrees and continue baking 15 to 20 minutes. Makes 6 popovers.