Perfect Popovers

I made these for my brother and sis-in-law while they were here for a visit. It made a yummy, easy breakfast for a bigger crew. I don't know if it was supposed to happen, but I had these totally awesome indentations in the bottom that made it perfect for "popping over" (as in up-side-down, and filling up with my Berry Sauce. It was delicious- whether an accident or intended. :)

Lyd's Tip: If you are making these for company, of if you are just busy in the mornings, make these a day or two ahead of time, let them cool, and store them in a ziplock bag. Just microwave them that morning and they are ready to go when you have company. They get a gourmet breakfast and you get the needed "peace of mind" and a bit of extra sleep with the the allusion that you have been slaving away to present them with a bed-and-breakfast meal. :)

Perfect Popovers (William-Sanoma)
4 Tbs. (1/2 stick) unsalted butter, melted
6 eggs, lightly beaten
2 cups milk
2 cups all-purpose flour
1 tsp. salt
Unsalted butter for serving (optional)

Preheat an oven to 450°F. Spray the wells of a standard 6-cup popover pan with nonstick cooking spray. Pour 1/2 tsp. of the melted butter into each cup. In a bowl, whisk together the eggs and milk, then whisk in 2 Tbs. of the melted butter. In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide the batter among the prepared cups and bake for 20 minutes. Reduce the oven temperature to 325°F and bake for 15 minutes more. Remove from the oven and invert the pan onto a wire rack. Let the pan cool, then spray the wells with nonstick cooking spray, pour 1/2 tsp. of the melted butter into each one, and bake the remaining batter. Serve immediately with butter.
Makes 12 popovers.