These couldn't be easier to make or more delicious to eat! The whole family loved 'em. Best when warm from the oven but husband says that they microwaved well the next day with his lunch.
1 1/2 C all purpose flour
3/4 tsp salt
1 1/2 C milk
4 Tblsp unsalted butter (I used salted and it turned out fine)
In a large bowl, mix together flour and salt; make a well in center. In another bowl, beat together eggs and milk, then pour into well. Gradually stir egg mixture into flour until batter is consistency of heavy cream yet slightly lumpy; do not over beat. Allow batter to rest for at least 30 minutes and up to 1 hour.
Preheat oven to 425 degrees F. Place 1 teaspoon butter in each cup of a 12-cup muffin tin or two 6-cup popover tins. Heat in oven until butter melts, about 1 minute. Divide batter among cups, filling each about three-quarters full. Bake until popovers are puffed and golden brown, about 20 minutes. Turn out popovers and serve warm.