Makes 12 popovers
Popovers are much easier to make than you expect, and they make any meal festive. Note there are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full, and be sure not to open the oven while they're baking.
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans (divided)
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
3 eggs at room temperature
1 1/2 cups whole milk at room temperature
Preheat oven at 425 degrees.
Generously grease popover pans or custard cups with softened butter (I use my cupcake pan)
You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat.
Meanwhile, whisk together the flour, salt, eggs, milk and melted butter until smooth. The batter will be thin.
Open the oven, slide out the rack and fill the popover pans less than half full (this is easiest with a liquid measuring cup)
and bake for exactly 30 minutes. Do not peek or they will collapse. Serve immediately.