2 c. milk
6 Tbsp. butter, melted
2 c. flour
3/4 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)
Preheat oven to 400 degrees.
Generously oil 6 or 4 oz. custard cups or popover pans or oven proof coffee cups.
Fill each to within 1/2" of the top.
Arrange on baking sheet and place in oven.
Bake until very dark brown and well-done (1 hour for 6 oz. cups or 45 min. for 4 oz. cups)
When done, cut 2 small slits in top to release the steam. Place back in oven for 5 minutes.
Remove from oven and release edges and sides from cups with a small, sharp knife.
Remove popovers from cups.
Serve hot in a napkin-lined basket.
Do NOT cover tops or the popovers will get soggy.
Makes 8 large or 10 smaller ones.