Popovers

Direction :

Bring ingredients to room temperature:
Preheat oven to 450°F with a nonstick popover pan on rack in lowest position. If eggs and milk are cold from the refrigerator, submerge whole eggs in warm water 10 minutes and heat milk until just warm.
Whisk eggs and milk:
Combine eggs and milk in a large bowl, whisk together until very frothy. (This should only take about 1 minute.)
Add dry ingredients:
Add flour and salt to egg mixture.
Whisk again:
Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining.
Remove empty pan from oven and fill with batter:
Remove popover pan from oven and coat with cooking spray. Fill popover cups about three-quarters full with batter.
Bake:
Bake 20 minutes, then reduce oven temperature to 350°F. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
Remove from oven:
Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.