Instructions

• Preheat the oven to 425°F. Place an oven rack in the center or bottom third of the oven. Grease a muffin tin or popover tin with the 1 tablespoon melted unsalted butter and set the tin aside.
• In a blender or a medium bowl, combine 1 1/4 cups whole milk and 2 large eggs. If using a blender (immersion or standard), blend until there are no streaks of whites or yolks. If whisking by hand, whisk until fully combined and smooth.
• Add 1 cup all-purpose flour and 1/4 teaspoon fine sea salt to the milk-and-egg mixture. Pulse in the blender until just combined and smooth, or whisk until no lumps remain. Do not overmix.
• Stir in the 2 tablespoons unsalted butter, melted (cool slightly if it is very hot), and mix until the batter is thoroughly incorporated and smooth.
• Divide the batter among the greased cups, filling each 2/3 to 3/4 full.
• Put the filled tin in the oven (center or bottom third) and bake undisturbed at 425°F for 20 minutes. Do not open the oven door during this time.
• After the initial 20 minutes, continue baking according to the tin you used: bake an additional 13–15 minutes if using a standard muffin tin, or an additional 18–20 minutes if using a popover tin, until the popovers are golden brown and feel light.
• Remove the popovers from the oven. They should be crisp on the outside and slightly soft inside. Serve warm (they pair well with butter, jam, or gravy/sauce).