Step 1

Preheat a 12 piece muffin pan in a 450 degree F oven

Step 2

Whisk together the eggs and milk.

Step 3

Sift together the flour and salt and make a well in the center. Pour the egg and milk mixture into the well and whisk together just until the liquid is incorporated. Small lumps are not a problem.

Step 4

Let the batter stand for 10 minutes. I like to make this batter in a bowl with a spout to make it easier and faster to pour into the prepared muffin pans but if you don't have one I recommend transferring the batter to a large measuring cup.

Step 5

Working as quickly as you can so that the pan does not cool down, pour the butter into the hot muffin tins to cover the bottom. Using a pastry brush, give it a quick brush up the sides of the muffin cups. Then quickly pour the batter evenly into the muffin pans. A ring of melted butter floating on the batter is normal and necessary at this point.

Step 6

Quickly return the pan to the hot oven and bake for 15 minutes at 450 degrees F before reducing the heat to 375 degrees F and baking for an additional 15-20 minutes. The popovers should be a deep golden brown. It is VERY, VERY important not to open the oven door at any point in the baking time or you risk your popovers falling.

Step 7

Remove from oven and let rest for only a couple of minutes before removing them from the pan. and serving.

Step 8

(For Parmesan Cheddar Popovers, to the batter add ¼ cup finely grated Parmesan cheese, then when the batter has been poured into the pan, before they go into the oven, top each popover with a couple of tablespoons of grated aged cheddar cheese)