Preheat oven to 450 degrees. Lightly grease and flour a popover pan. A cupcake tray will work too, just use less batter and check them every 10 minutes to make sure they don’t burn. – When you check them, use the oven light, and do not open the oven until they are done to a golden brown. They will not rise well if you open the oven.
Here’s what you need:
1 Tbsp olive oil
1 c all purpose flour
1 tsp salt
1 1/4 c milk (full fat works best, but skim will work too)
In a large bowl whisk together the flour and salt. In a separate bowl whisk eggs, milk, and oil. Pour the wet mixture over the dry mixture and fold until blended. Divide the mixture evenly between 6 popover trays, or fill the cupcake tins about half way.
Bake for 15 minutes, then reduce the heat to 350 degrees, but do not open the oven, just lower the heat. Cook for another 20 minutes. Then enjoy!