POPOVERS

Makes 6 large popovers

1 cup AP flour

1 teaspoon salt

3/4 cup milk

4 eggs

 2 Tbsp. butter, melted, plus more for greasing the pans

POPOVERS

Preheat oven to 425°.  Brush the cups of a popover pan with meted butter and place in the oven while it heats.

In a large bowl whisk the flour and salt together to combine.  In a large liquid measuring cup Whisk the milk and eggs to combine.  Add the milk mixture to the flour while whisking constantly until a smooth very liquids batter forms.

Gradually whisk in the melted butter, mixing just until fully incorporated.  Transfer the batter to a large liquid measuring cup.

Remove the hot pan from the oven and pour the batter into the cavities of the pan, filling each cavity just over halfway full.

Bake the popovers--without opening or adjusting the oven--until they are golden brown and very tall, about 20 to 25 minutes.

When you remove the popovers from the oven, puncture each on the top 

And or the side with a sharp paring knife to release some of the steam inside.  Serve the popovers warm immediately

Store leftovers in an airtight container for up to two days.  Rewarmed in the oven.