6 eggs
2 cups of milk
¼ cup plus 2 tablespoons butter or margarine, melted
2 cups all-purpose flour
¾ teaspoon salt
Vegetable cooking spray
Beat eggs, milk, and butter with a whisk until well blended. Add flour and salt, beating until light but not foamy. Strain through a fine-meshed sieve if lumpy. Let batter stand at room temperature 5 minutes or up to half an hour.
Heat a popover pan coated with vegetable cooking spray in a 400o oven for 3 minutes or until very hot. Spoon ½ cup batter into each popover cup. Bake at 400o for 55 minutes. Cut a 1-½ inch slit in the top of each popover, and bake 5 additional minutes. Serve immediately.
Yield: 9 popovers.
Note: To make regular-size popovers, spoon 3 tablespoons of the batter into muffin pans that have been coated with vegetable cooking spray. Bake at 400o for 40 minutes. Cut a 1-inch slit in each popover, and bake 5 additional minutes.
To make miniature popovers, spoon 1-½ tablespoons of the batter into miniature muffin pans that have been coated with vegetable cooking spray. Bake at 400o for 25 minutes. Cut a 1-inch slit in top of each popover, and bake 5 additional minutes.
