2 large eggs
1 cup whole milk
1 cup (5 ounces) unbleached all-purpose flour
½ teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
#1.) In a large bowl, whisk the eggs and milk until well combined, about 20 seconds. Whisk the flour and salt in a medium bowl and add to the egg mixture; stir with a wooden spoon or spatula just until the flour is incorporated; the mixture will still be lumpy. Add the melted butter. Whisk until the batter is bubbly and smoot, about 30 seconds. Let the batter rest at room temperature for 30 minutes.
#2.) While the batter is resting, measure ½ teaspoon vegetable oil into each cup of the popover pan. Adjust an oven rack to the lowest position, place the popover pan into the oven, and heat to 450 degrees.
#3.) After the batter has rested, pour it into a 4-cup liquid measuring cup or another container with a spout(you will have about 2 cups of batter). Working quickly, remove the pan from the oven and distribute the batter evenly among the 6 cups in the pan. Return the pan to the oven and bake for 20 minutes, without opening the oven door. Lower the heat to 350 degrees and bake until golden brown all over, 15 to 18 minutes more. Invert the pan onto a wire rack to remove the popovers and cool 2 to 3 minutes. Serve immediately. Yield 2 loaves
Muffin Tin Popovers
Proceed as above, using a 12-cup muffin tin in place of a popover pan and using only the 10 outer cups of the tin. You will need an extra 2 teaspoons vegetable oil to grease the muffin tin.