I found this recipe in an old Country Living Magazine and it seemed just too easy to not try.
1 1/2 cups all purpose flour
3/4 t. salt
1 1/2 cups milk
4 T unsalted butter
In a large bowl, mix together flour and salt; make a well in center. In another bowl, beat together eggs and milk, then pour into well. Gradually stir egg mix into flour until batter is consistency of heavy cream yet slightly lumpy; do not overbeat. Allow batter to rest for at least 30 minutes to an hour.
Preheat oven to 425. Place 1 teaspoon butter in each cup of a 12 cup muffin tin. Heat in oven til butter melts, about 1 minute. Divide batter among cups, filling each about 3/4 full. Bake until popovers are puffed and golden brown, 15 to 20 minutes. Turn out popovers and serve warm.
When done the popovers are light, buttery and fluffy which results after the batter has rested 30 minutes to an hour. If the batter doesn't rest long enough the popovers turn out pretty dense.
These are great right out of the oven or cold and smeared with jelly for breakfast. These were an instant hit in our house.