2 c all purpose flour
2 c milk
1/4 c + 2 tbs Butter, melted
1 tsp salt
Combine all ingredients; beat at low speed of an electric mixer just until batter is smooth. Fill 12 well-greased 6 oz. custard cups with batter. Bake at 375 F for 50 minutes. Quickly cut a small slit in each popover to release steam, bake an additional 5 minutes. Remove popovers from custard cups. Serve warm or cool completely on wire racks.
Recipe featured in Bread Daily on 01/19/02.