This is my "go to recipe!" I've never had any problems with this recipe and they are lovely popovers. I hope you enjoy!

Popovers by Abigail Johnson Dodge From Fine Cooking 50, pp. 44
ItÂs best to use a nonstick pan, whether it's a muffin tin or a popover pan.
Using whole milk or half-and-half gives the popovers body and richness and I wouldnÂt deviate from that.
Yields ten popovers (in standard popover pans) or twelve popovers (in a muffin tin).

4 large eggs, at room temperature
1-1/2 cups whole milk or half-and-half, at room temperature
4 Tbs. unsalted butter, melted and cooled
1 Tbs. Dijon mustard
6 oz. (1-1/3 cups) all-purpose flour
3/4 tsp. table salt
1/8 tsp. cayenne
Nonstick spray for the pan

Heat the oven to 450°F.

Arrange oven rack in the middle of the oven and slide two popover pans (six 6 oz. cups per pan) or one 12 cup nonstick muffin tin (with 3½ oz. cups) onto the rack.
In a blender, combine the eggs, milk or half-and-half, melted butter, and mustard.

Process until blended, about 10 seconds.
Add the flour, salt, and cayenne and blend until just combined, ~10 to 15 seconds.
Scrape down the sides, if necessary, and set aside the blended mixture while the oven continues to heat.

Once the oven is hot, moving quickly, remove the pans from the oven, set them on a cooling rack or folded dishtowel, and lightly grease them with the pan spray.

Pour the batter evenly into the heated tins (fill each cup ½ to 2/3 full) and immediately slide the pans back into the oven.

*If you're using popover pans, there will be one empty cup in each pan.
If you're using a muffin tin, there should be a little leftover batter. Pour the remaining batter into a greased 6 oz. custard cup and put it in the oven with the muffin tin (the batter puffs nicely in a custard cup, but the popover may stick to the sides).

Bake without opening the door until the popovers are puffed and well browned, about 25 min.
DonÂt open the oven door, especially during the first 20 min. of baking.
If you like drier popovers, turn the oven off after 25 min. and let the popovers sit there for a few more minutes.

Pierce each popover with the tip of a knife to let steam escape; this will keep the exterior crisp and the interior moist, and prevent the popovers from collapsing.

Gently tip the pan onto a rack and let the popovers tumble out.
Serve immediately with lots of butter.

Diana, if you like blue cheese, these are really good. I am sure you could use other blues than Gorgonzola.

Gorgonzola Popovers

2 eggs
1 cup milk
2 tablespoons melted butter
1 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon thyme
2 ounces Gorgonzola cheese

Mix all ingredients together. Chill for at least 1 hour and up to overnight. Pour into well greased muffin tins to the top. Bake on top-most shelf of oven 425° for 18-20 minutes. Best if served immediately!

Here's the recipe I use, originally posted by Ginger.
I don't preheat the pans...but I do let the batter rest about 15 minutes and they puff high and proud!
1 1/4 cups milk
1 1/4 cups flour
1/2 tsp salt
3 eggs + 1 egg white
Preheat oven to 425°.
Pour milk into medium sized mixing bowl. Add flour & salt. With wire whisk, beat until well blended. Do not overbeat. One at a time, add the eggs, beating in each until completely blended. Pour batter into greased popover cups, filling 3/4 full. Do not scrape bowl. Bake at 425° for 20 minutes. Reduce temperature to 325° & continue baking 15-20 minutes or until golden brown. Serve immediately.

Sigh gave me a popover pan in the fall swap. Here is a thread that includes a number of recipes including Sigh's (which was the one in the picture I posted) and the Joy of Cooking recipe which I have been using.

I always pierce the sides of the popovers as vagardengirl's recipe says. If you don't do that they collapse pretty quickly as they cool.

Here is a link that might be useful: Popover thread

How quickly I forgot. It was Cloudswift that got the Popover pan. I know the Fall Swap was some time ago, but you would think I would remember that. LOL I knew I saw them somewhere LOL!!! Thanks for the great recipes everyone. I will be making them tomorrow morning. Diana55 P.S....I hope thats not a sign that my memory is failing. LOL