1cupor so all purpose flour or whole-wheat pastry flour
1 1/2 tablespoonsbutter
Set the oven on 450 degrees. In each of the six cups of your popover pan, dot about ¼ tablespoon of butter. Slip the pan in the oven for 30 seconds to melt the butter. Once melted, generously grease the cups of the popover pan with the melted butter.
In the jar of your blender, beat the eggs with the milk briefly. Add the flour and salt and blend at high speed until just blended, about 15 seconds. Be careful not to over mix. The batter should be the consistency of heavy cream.
Pour the batter into the greased popover pan. Bake in the 450 degree oven for 18 – 20 minutes, until the popovers have “popped”. Turn the oven down to 350 degrees and bake until they are golden brown and crispy on the outside, about 18 – 20 minutes longer. Remove from pan and serve at once. Popovers keep for a day or two and may be reheated in a 350 degree oven.