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Spoon the flour into a cup and level it off with a knife. Do not shake the cup to settle the flour. In a LARGE bowl, mix together the flour and salt. (I prefer a 2 quart lipped mixing cup.)
Measure the eggs to be sure you have 1/2 cup of egg. (This is important if you do not use large eggs.) In a SMALL bowl, whisk the eggs until the egg yolks and whites are completely mixed and change color to a uniformly pale shade of yellow. Whisk in the milk. Warm this liquid mixture in the microwave or on the stove until it is about room temperature
Whisk the liquid ingredients into the dry ingredients only until just mixed. There will be some small lumps left in the batter.
In the preheated 450°F oven, heat a six-cup popover pan on top of a baking sheet for 5 minutes, or until it is hot. Melt about 1 tablespoon of butter in a small bowl. Take the popover pan out of the oven (shut the oven door) and brush the popover pan cups with plenty of melted butter.
Fill the cups half full with the batter. (I pour the batter from the 2 quart measuring cup directly into the cups of the popover pan.) Replace the popover pan on the baking sheet in the oven.
Bake the popovers at 450°F for 20 minutes. Reduce the heat to 375°F and bake for another 20 minutes, or until the popovers are golden brown and crisp. IMPORTANT: DO NOT OPEN THE OVEN DOOR FOR THE FIRST 30 MINUTES OF BAKING.
Makes 6 popovers.
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The Perfect Popover created and copyright ©1998-2002 by Lynn Bonnett.
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