Luncheon Popovers

Preheat your oven to 450°F (230°C) and place a well-greased popover pan or muffin tin inside to heat up along with the oven.

In a large mixing bowl, beat the eggs thoroughly until they are light and frothy.

Add the milk and salt to the beaten eggs and whisk together until fully combined.

Gradually sift in the flour while whisking continuously, mixing until the batter is smooth and free of lumps. Do not overmix.

Allow the batter to rest at room temperature so the flour fully hydrates and the gluten relaxes.

Carefully remove the hot pan from the oven and pour the batter into the cups, filling each about two-thirds full.

Bake at 450°F (230°C) for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking until the popovers are deep golden brown and feel hollow and firm.

Remove the popovers from the oven, pierce the side of each with a small knife to release steam, and serve immediately while still hot and puffed.