Start off with two cups of flour right in there and we're going to do a teaspoon of salt. Two cups of milk. And two tablespoons of melted butter. We're going to blend that a little bit and then add the eggs one at a time and there's four eggs. So, we're just going to blend this a little bit to get it going. We just give it a little pulse there and then we'll crack one egg in there each and what we're looking in there for is something the consistency of heavy cream. Which is pretty much what we have here. We'll just scrape the sides down a little and one final little blend. And what we're going to do is grease the inside of our muffin tin or popover pan and I just use butter. The secret to a popover, is patience. You don't want to open the oven. Once you put them in the oven, you've got to leave them in there. We have our oven preheated to 450 degrees which is kind of on the high side to start and then what we're going to do is we're going to leave them in there at the 450 mark for 15 minutes and then we're going to turn it down to 350 without opening the oven and then cook them for an additional 10 to 15 minutes.