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Oven Temperature: 425F
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Preheat the oven.
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Preheat the oven to 425F 30 minutes before baking.
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Set a rack on the second rung from the bottom.
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Mix the batter.
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In a large bowl, whisk together the flour, salt, and sugar.
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Using a whisk, slowly stir in the milk.
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Continuing with the whisk or using a hand-held electric or rotary beater, add the eggs one at a time, beating for about 1 minute after each addition, then beating until the batter is smooth.
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Beat in 2 tablespoons of the melted butter.
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(Small lumps of butter will remain visible.)
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Transfer the batter to a pitcher.
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If not using immediately, cover and refrigerate for up to 24 hours; beat lightly before pouring the batter into the pans.
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Prepare the pan.
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Place 1 teaspoon of butter in each of the 6 popover cups.
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Or, if using the muffin pan, use 1/2 teaspoon in each cup, use a small pastry feather or brush to coat the entire interior of the pan with a little of this melted butter.
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Three to 5 minutes before baking, place the popover or muffin pan in the oven to heat until the butter is very hot and beginning to brown (dont allow it to burn).
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Place a large sheet of aluminum foil on the rack under the tin to catch any bubbling fat.
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Fill the pan and bake the popovers.
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Remove the pan from the oven and pour the batter on the hot butter, filling the cups half-full.
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Bake for 15 minutes.
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Lower the heat to 350F and continue baking for 40 to 45 minutes for the large popovers, 20 to 25 minutes for the muffin-sized ones.
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They will pop well above the sides of the popover or muffin cups, rising to about three times their original height.
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Ten minutes before the end of the baking time, release the steam.
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Open the oven door and quickly make a small slit in the side of each raised popover to release the steam and allow the centers to dry out more.
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Cool the popovers slightly.
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With pot holders, gently lift out the popovers one at a time, holding each one from the top, and set them on a wire rack to cool slightly.
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If you are not ready to serve them, they can be cooled to room temperature, then reheated later on a baking sheet in a 350F oven, for 5 minutes.
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The crisp outer shell will keep them from collapsing.
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Variation:
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Yorkshire Popovers Substitute an equal amount of rendered beef fat for the butter.
