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1
Pre-heat oven to 450 degrees. Place six-cup popover pan in oven while it is pre-heating.
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2
Sift flour and salt together into a large mixing bowl.
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3
Melt 2 tablespoons of butter in a small saucepan and add milk. Heat to room temperature.
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4
Stir milk/butter into flour until blended, but do not over stir. Some lumps will remain.
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5
Beat eggs into batter one at a time. The consistency should resemble heavy cream. Thin with a little milk if it's too thick, or stir in a little flour if it's too thin.
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6
Remove popover pan from oven and place 1 teaspoon of butter in each cup. Return to oven and let butter melt for 1 minute.
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7
Remove popover pan from oven and -- working quickly so the pan doesn't cool too much -- fill each popover cup two-thirds full with batter.
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8
Return pan to oven and bake for 15 minutes at 450 degrees. After 15 minutes, reduce the heat to 350 degrees - no peeking - and continue baking for 20 minutes.
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9
Remove pan from oven, pierce each popover with a sharp knife and place in a cloth-lined basket or bowl. Serve with plenty of butter and your favorite jam or preserves. Recipe can easily be doubled using two pans.
