1 cup milk
1 tablespoon butter or margarine, melted
1 cup all-purpose flour1⁄4 teaspoon salt
Place eggs, milk, butter, flour, and salt in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat 15 seconds. Stop and scrape bowl. Turn to Speed 4 and beat 15 seconds more.
Fill 8 heavily greased and floured custard cups half full with batter. Place cups on cookie sheet. Place cookie sheet in cold oven and set heat at 450°F. Bake for 5 minutes; reduce heat to 350°F and bake 20 to 25 minutes longer. Remove from oven and cut slit into side of each popover. Serve immediately.
I did not have custard cups so I used a silicone heart shaped muffin baking pan. I ate mine with some scrambled eggs. I think it probably would taste pretty good with some honey butter.