Something different, serve with soup for a meal, or as a brunch treat.

2-3 T melted butter for the pan.
2-4 large eggs ( the more eggs the more “custardy” the popovers are)
1 1/4 c skim milk
1 1/4 c flour
1/2 t salt
Preheat oven to 375°.  Brush the inside of a 12 muffin cup tin with the melted butter.

Beat together the eggs and milk in a bowl.  Add dry ingredients and beat with a wisk until well blended.  A couple lumps are OK!

Fill each muffin cup 1/2 to 2/3 full.  Bake as follows:

2 eggs=25 minutes
3 eggs=30 minutes
4 eggs=35 minutes

Remove from pan immediately, prick each one to allow steam to escape. This will help them hold their shape.  Serve plain with soup, or with butter and jam or syrup for brunch.

From Moosewood Cookbook page 111