In large bowl, beat eggs with milk; stir in flour and salt till blended but still lumpy. Fill 8 well greased muffin cups three quarters full; place on centre rack in cold oven. Set oven at 450F and bake for 25 minutes. With skewer, puncture each popover; bake 10 minutes longer or until golden brown, crisp and puffed. Popovers can be cooled, covered with clean tea towel and stored at room temperature for up to 8 hours; reheat in 325F oven for 5 to 10 minutes or till heated through. MAKES: 8 Servings
Source: _Canadian Living's Country Cooking_ by Elizabeth Baird , "unlike Yorkshire pudding which must be made at the last minute, these crisp and easy popovers are made ahead and reheated just before serving - leaving you free for last minute gravy making." posted by Anne MacLellan
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