1 1/4 C flour
1/4 t salt
3 large eggs (room temp)
1 1/4 C milk
2 T unsalted butter, cut into 12 even pieces
1 T unsalted butter melted
12 cup mini popover pan
Oil or spray popover pan. Preheat oven to 400 and set rack in middle of oven. Preheat popover pan in oven for 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1-2 minutes. Blender works great. Batter should be used at room temperature (important for puffing) but can be made ahead of time and stored in refrigerator. Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute. Fill each cup 3/4 full with batter and bake 20 minutes. Reduce temp to 300 and continue baking 10 minutes. Best right from the oven, great with gravy and roast or with butter and jam. Makes 12.
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