With its crusty outside and slightly moist inside, a popover spread with butter and jam -- or, for a special treat, filled with ice cream and sundae sauces -- is hard to resist. Popovers are also the perfect match to corn and potato chowder.
Lightly grease a 6-cup popover pan (or 6 large-size muffin-pan cups). Be sure to also grease the rims of the cups (or the top of the muffin pan).
Sift the flour and salt into the liquid. Whisk for 30 seconds, until smooth and lump-free. Then whisk in the melted butter. Set the batter aside for 15 minutes.
Let the batter rest for 10 minutes. Meanwhile, heat the oven to 425 degrees and lightly butter 6 popover cups or 8 muffin tins.
While you're waiting, adjust the oven rack to the center position and heat the oven to 425º F.
When you're ready to bake, whisk the batter again until smooth, then pour it into a 2-cup glass measuring cup or pitcher. Pour the batter into the cups, dividing it evenly (the cups should be about two thirds full).
Bake the popovers for 25 minutes, then reduce the heat to 375º F (350º if you're using a dark pan) and bake for an additional 10 minutes; do not open the oven to check on them before the 35 minutes have elapsed. When done, the popovers will be tall, domed, and have a rich golden-brown color.
Remove the pan from the oven and use a sharp knife to poke a small hole in the top of each popover so the steam can escape. Allow them to cool in the pan for a minute or two, then remove them -- they should pop right out. Wait another minute or so. Then carefully tear open the popovers, being sure to avoid any remaining steam. Eat them plain or spread with butter and jam or apple butter. Makes 6 popovers. Serve at once. Makes 6 to 8 popovers.