POPOVERS

1 cup flour
1/4 tsp. salt
grated cheese or some fresh or dried herbs* (optional)
1 cup whole milk
2 extra large eggs
1 Tbsp. unsalted butter, melted
Additional unsalted butter

Place oven rack at lowest position and preheat oven to 450 degrees. Thoroughly grease popover pans or ovenproof custard cups with unsalted butter and set aside. (And I mean thoroughly - you shouldn't be able to see the bottom of the pans; it should just be a layer of butter.)

In medium bowl, combine flour and salt. (Add cheese or herbs at this point, if using.)

In another medium bowl, combine milk, eggs, and melted butter and beat well. Pour into the dry ingredients and stir with wire whisk until just blended. Batter will be thin; some lumps are okay. Pour batter into each of 12 popover pans or custard cups, filling each half-way. Place custard cups onto two cookie sheets.

Place in hot oven and bake for 20 minutes without opening oven door. (You can just let the popovers you can't fit in the oven sit on the countertop until the oven is free.)

Reduce heat to 350 degrees and bake 15-20 minutes longer, until popovers are deep golden brown and firm.

*You can flavor these popovers with a few tablespoons of grated cheese or some fresh or dried herbs.

Makes 12 popovers
Adapted from source: Linda Larsen