Ready to try popovers?  Now is the time to get the proper popover pan, this is one we highly recommend - Bellemain 6 Cup Nonstick Popover Pan

Popovers

These popovers are an Eldridge family tradition, always accompanying our Christmas Day Prime Rib dinner. There are only three simple rules to perfect popovers: 

1. These MUST, MUST, MUST be cooked in a Popover Pan (regular muffin tins will not work because the narrow popover cups force the batter to expand upward, creating a tall airy popover. 
2. Steam is the leavening for this recipe (notice there is NO baking powder, baking soda or yeast) so it is ESSENTIAL that you not open the oven door. Doing that will let cool air into the oven, causing the steam to cool and turn to water droplets which let the popover collapse. 
   
3. These MUST be served immediately as they will fall (as every popover does) within a couple of minutes. Extract them from the pan and place them in a bowl lined with a kitchen towel (to keep them hot), and serve immediately before the steam cools and the popover falls. 
4. This isn't a fourth rule but a strong suggestion: Serve these with real Butter that is room temperature. There are few foods on Earth that are as Heavenly as a freshly baked Popover with real butter.  

Ingredients:

• 2 eggs
• 1 cup of all-purpose flour
• 1 cup milk
• 1/2 teaspoon of salt

Instructions: 
Heat oven to 450 degrees. Beat the eggs slightly in a medium bowl. Beat in remaining ingredients until smooth. Fill popover pan cups half full. Bake for 20 minutes. 

Decrease oven temperature to 350 degrees, and bake 20 minutes longer or until golden brown. 

Note:  Do not use self-rising flour.