Adapted from Amazing (mostly) Edible Science by Andrew Schloss
To make this recipe you will need a popover pan or a muffin tin. The amount of batter you pour into the cups will depend on the type of pan you are using. A muffin tin flares out at the top, while in a popover pan, the cups remain narrow at the top. Fill a muffin tin ⅔ full and a popover pan no more than ½ full.
3 Tablespoons melted unsalted butter
1 cup milk
1 Tablespoons sugar
1 cup all purpose flour
½ teaspoon salt
Preheat the oven to 400℉. Using 1 tablespoon of the melted butter brush popover or muffin cups to coat the bottom and sides. Put the pan in the oven for 5 minutes to heat.
Warm 1 cup of milk in the microwave for 30 seconds.
Crack 2 eggs into a small dish and check for any bits of shell. Add the eggs and 1 Tablespoon of sugar to a blender and blend until light yellow, about 10 seconds.
Add the warm milk to the blender and blend for 10 seconds.
Add 1 cup of flour, the remaining 2 Tablespoons of melted butter, and ½ teaspoon salt to the blender. Blend until the batter is smooth and foamy.
Using oven mitts, pull the tin from the oven. Fill the muffin tin cups about ⅔ full (½ full if using a popover pan) with batter. Immediately return pan to oven.
Bake until puffed and golden, about 30 minutes.