Popovers

Makes six popovers.

See High Altitude Cooking for considerations when cooking certain foods at elevations 2000 feet above see level. 

1 cup sifted all-purpose flour
¼ teaspoon salt
 1 cup milk
 2 large eggs (extra large eggs for altitudes 2000 feet or more above sea level)

Preheat oven to 450°.  Spray popover or muffin pans or individual custard cups with non-stick cooking spray.

Sift flour and salt together.  Add milk and stir to combine until smooth.  In a small bowl stir eggs together gently, as for scrambling.  Add to flour, salt and milk mixture and stir only enough to thoroughly incorporate the eggs.  Do not over beat.  Do not use an electric mixer; a balloon shaped whisk works well.  Fill cups about ½ full.

Bake at 450° for 15 minutes and then reduce oven to 350° and cook popovers 20 additional minutes.

Slit each popover on top with a sharp knife to let steam escape.  Remove from cups immediately.  If necessary, run a table knife around edges to loosen from pan.

Serve with butter or margarine and jam, jelly or marmalade.