4 Eggs
1 c Unbleached white flour
1 c Milk
1/2 ts Salt
4 tb Butter; melted
Crisp and puffy, full of hot air, with a layer of custard on the
inside.
Preheat oven to 375 F.
Beat together the eggs and milk. Add flour and salt. Beat with a fork
until mixture is uniform.
Preheat the muffin tin in the oven 5 minutes. Brush the cups and the
top surface generously with melted butter.
Fill each muffin hole 2/3-full with batter. Work quickly so the tin
stays hot. Place in the oven.
Bake for 35 minutes without opening the oven. Prick each popover with
a fork, to let steam escape. This will help them hold their shape.
Serve immediately, with butter and jam.
