Some recipes for popovers include Ina Garten's popovers and foolproof popovers from Food Network and Martha Stewart's popovers. The recipes call for flour, milk, eggs and butter.
Make foolproof popovers by beating 2 eggs until they have a light color and adding in 1 cup of lukewarm milk. Mix in 1 cup of all-purpose flour, 1 teaspoon of kosher salt and 2 tablespoons of melted butter, and pour the batter into greased muffin tins. Bake the popovers at 400 degrees Fahrenheit for 35 minutes or until they turn golden brown.
To make Ina Garten's Popovers, combine 1 1/2 cups of flour, 3/4 teaspoon of kosher salt, 3 extra-large room temperature eggs, 1 1/2 cup room temperature milk and 1 1/2 tablespoons of melted, unsalted butter to form a thin batter. Pre-warm a greased popover pan in the oven for two minutes, and pour the batter into it. Bake the popovers at 425 F for 30 minutes.
To make Martha Stewart's recipe, allow 3 large eggs and 1 1/2 cups of whole to warm to room temperature before whisking them together. Once a foamy mixture forms, whisk in 1 1/2 cups of all-purpose flour and 1 1/4 teaspoons of coarse salt until air bubbles form. Pour the batter into a greased popover pan, bake them at 450 F for 20 minutes, and reduce the temperature to 350 F for another 20 minutes.