From the Kitchen Window column

Popovers used to intimidate me until I realized the secret: Keep all ingredients at room temperature before making the batter. You'll want to make these fairly close to when you want to serve them, as they're best fresh and hot. I love them as an alternative to rolls with dinner, although they would also be lovely with afternoon tea, served with lots of good butter, blackberry jam and honey.

Makes 6 popovers

1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature butter for pan

1 cup all-purpose flour

1 1/2 teaspoons salt

2 large eggs, room temperature

1 cup whole milk, room temperature

Honey, for serving

Preheat oven to 400 degrees.

Grease a 6-cup popover pan with the 1 teaspoon of butter.

Place the rest of the butter, flour, salt, eggs and milk into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan; each should be about a third to half full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm, with jam and honey. [Copyright 2011 National Public Radio]