- 6 large eggs
- 2 cups milk
- 6 tbsp. butter, melted and cooled
- 2 cups flour, sifted
- 1/2 tsp. salt
Popovers are best eaten the day they are made, but leftovers may be stored in a plastic bag at room temperature and reheated the next day in the oven. They will be neither as light nor as crisp as the day they were fresh, but they will still be tasty.