Oven 475 degrees
Light as balloons, and ever so crusty.
Place 2 eggs in a bowl; add 1 cup milk, 1 cup sifted all-purpose flour and 1/2 teaspoon salt. Beat 1 1/2 minutes with an electric beater. Add 1 tablespoon olive oil (or any oil of your choice); beat 1/2 a minute more. Do not over beat. Fill 6-8 very well greased custard cups 1/2 full.
Bake in very hot oven (475 degrees) for 15 minutes; reduce the heat to 350 degrees and bake 25 to 30 minutes or until browned and firm.
A few minutes before removing from the oven pick each popover with a fork to let the steam excape. If you like popovers dry inside, turn the oven off and leave them in 30 minutes more with the door ajar. Serve hot.
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