Heat the oven to high temperature at 220°C or 425°F. Hot pans help popovers rise tall and airy with crisp sides.

Place the empty pan in the oven for five minutes. The hot pan gives instant steam that lifts the batter beautifully and evenly.

Warm milk gently until just lukewarm, not hot. Warm milk blends smoothly with eggs and helps create light batter texture.

Crack eggs into a bowl and whisk well. Beat until smooth and slightly foamy to add air for better lift.

Slowly pour warm milk into whisked eggs. Mix gently to combine without making too many bubbles or foam.

Add flour and salt into the bowl. Whisk just until blended smoothly and do not overmix or batter becomes dense.

Pour melted butter into the batter and stir. This adds flavor and helps create crisp golden popover shells with tender centers.

Let batter sit for ten minutes on counter. Resting relaxes gluten and gives lighter texture with beautiful hollow centers inside.

Carefully remove hot pan and grease each cup. Work quickly and safely because pan is very hot and can burn.

Pour batter halfway into each greased cup. Do not overfill because popovers need space to rise very high.

Place pan back into oven and bake. Do not open door during baking or steam escapes and popovers collapse.

After fifteen minutes lower heat slightly. This finishes baking centers while keeping outside crisp and nicely golden brown.

Popovers should be tall, brown and firm. Centers should feel set, not wet or doughy when lightly tapped.

Make a small slit in each popover. This releases steam and keeps shells crisp instead of becoming soggy inside.

Cool on rack for a short time. Serve warm with butter, honey, jam or gravy and enjoy the fresh taste.