Popovers

I can't say that I've ever tried popovers before tonight, but I've long been attracted to the cute popover pans I often see in cookware magazines. That said, I didn't want to buy the pan not knowing if I even liked the product. I found a recipe that specifically recommends making them in a cupcake pan so we gave them a try. My girls liked them and the man of the house ate more than his share saying they were a meal and a dessert. We'll be having them more often, possibly for breakfast (think German pancakes), likely with raspberry jam...or honey. Seriously, these are easy enough my hubby can make them anytime he'd like.

*2 eggs, room temperature
*1 c. milk, room temperature
*3/4 c. flour
*1/4 tsp. Kosher salt (1/8 tsp. if using table salt)
*3 TBSP. salted butter

Preheat oven to 450. Whisk the eggs, milk, flour and salt until mostly mixed (some lumps are ok). Cut the butter into 12 slivers, pop one piece into each well of a 12-well nonstick muffin tin.

Put the muffin tin in the oven until the butter is melted and foamy. Fill each cup half full with batter, then bake until popovers are puffed and brown, 15-20 minutes. DON'T OPEN THE OVEN DOOR TO PEEK. Serve immediately.