Prepare the Popover Batter

Using a Bowl and Whisk

• In a mixing bowl, whisk the milk and eggs until they are well combined. There should not be any streaks of yolk showing.
  1 1/2 Cups milk, 4 Large Eggs
• Add the flour and salt and continue whisking till frothy; there shouldn't be any large lumps in the batter. Smaller lumps are okay, but the batter should be relatively smooth.
  1 ½ Cups All-Purpose Flour, 1/2 Teaspoon Salt
• Finally, add the melted butter and whisk again until fully incorporated.
  3 Tablespoons Butter

Using a Blender

• Add the milk, eggs, and salt to a blender. Blend until combined. Add the flour and blend until the batter is smooth, stopping to scrape down the sides if needed. Add the melted butter and blend briefly until incorporated and the batter is frothy.
• Let the batter rest at room temperature while the oven preheats. Ideally about 15 minutes. This resting period allows the batter to develop and ensures light and airy popovers.
• Preheat your oven to (450°F/230°C). Position a rack on a lower shelf. By placing your oven rack in the lower third of the oven, you have room for the popovers to rise to the middle of the oven. It's crucial to have a hot oven for perfect popovers.
• While the batter is resting and the oven is preheating, generously coat a popover tin or custard cups with cooking spray. Place the greased tin or cups on a baking sheet to catch any drips.
  Cooking spray
• Use a standard 12-cup muffin pan, one whose cups are close to 2 1/2" wide x 1 1/2" deep. Make sure to generously grease the area between the cups as well as the cups themselves. The sides and bottom of each cup. Ideally, use a popover tin or custard cups with cooking spray. This prevents the popovers from sticking and helps them achieve their signature shape.
• After the batter has rested, give it a quick stir. Fill each cup of the popover tin about two-thirds full with the batter. Be careful not to overfill, as the popovers will rise dramatically during baking.
• High Heat Bake. Place the filled popover tin in the preheated oven. Bake for 20 minutes. Do not open the oven door during baking, as this can cause the popovers to deflate.
• Lower Heat Bake. After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 to 15 minutes, or until the popovers are golden brown and puffed up.
• Once baked, remove the popovers from the oven and immediately transfer them to a wire rack. Pierce the sides of each popover with a sharp knife to release steam and help prevent them from becoming soggy.
• Serve the popovers hot, with melted butter or beef drippings if desired. They're best enjoyed fresh out of the oven.