Classic Popovers

Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy. Let batter rest for 15 minutes while you preheat the oven.

Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don’t burn!) and another rack in the top position.

Place a 6-slot popover pan on a baking sheet; put on the lower rack of oven for 2 minutes while oven is preheating.

Spray the hot pan all over (including inside the wells and the outside rim) with nonstick cooking spray.
Pour the rested batter evenly into the muffin slots, almost to the top.

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 minutes, until they're tall, have "popped" over the tops of the pan, and are a deep, golden brown.

Without opening the oven door, check them with the oven light during the last few minutes to make sure they’re not over-browning. If so, quickly open the door and put a cookie sheet on that upper rack to shield the popovers' tops from direct heat.

Remove them from the oven, and pierce the top or bottom of each with the tip of a pairing knife, to release steam and help prevent sogginess.
Slip them out of the pan, split open and serve with butter!

Original recipe from Belly Full website. See it here

Popovers are ideally enjoyed right after baking, so if at all possible, bake and serve them fresh from the oven. The longer they sit, they tend to lose their height and crispness. That being said, you can make them ahead of time and they’ll still be good.

Can you reheat popovers?
Yes. Just warm them in a 350°F oven until warm and crispy again, about 5 minutes.

Can you freeze popovers?
Yes. Freeze baked and cooled popovers in an airtight, freezer-safe bag for up to 2 months. To reheat, place the popovers directly from the freezer into a 350° oven and bake until warm and crispy, about 8 minutes.

Can you make popover batter ahead of time?
There’s some debate over this, but in my humble opinion, the batter should rest for at least 15 minutes and up to 1 hour at room temperature, but no more than that. Give it a stir before filling the popover pan.