5 Tablespoons unsalted butter, melted
2 Large eggs
1 Cup whole milk
1 Cup all-purpose flour
½Teaspoon salt.
Heat oven to 375 degrees. If using a popover tin with 6-ounce cups, 2 ½
Inches wide by 1 ¼ inches deep, grease 12 cups. With 6-ounce custard cups, grease 8 cups.
In large bowl of mixer, beat eggs until frothy; beat in milk and remaining butter. Lower speed and beat in flour and salt.
Divide batter among prepared cups. Bake 50 minutes; make slit in each to let out steam; bake l0 minutes more. Immediately remove from cups.