Adjust oven rack to lower-middle position and heat oven to 450 degrees.

Grease 6-cup popover pan with solid crisco shortening, then dust lightly with flour.

Whisk eggs in a bowl and add the milk and butter.

In a bowl, combine flour, salt, and sugar.

Whisk three-quarters of the milk mixture into flour mixture until no lumps remain.

Then whisk in remaining milk mixture.

Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for 1 hour. (Or for make-ahead, the batter can be refrigerated for 1 day. Bring to room temperature before proceeding with recipe.)

Whisk batter to recombine, then pour into prepared popover pan.

Bake 20 mins.

Then lower to 350 and bake 15-20 minutes more!

Remove and with a sharp knife poke a hole into each one.

Serve immediately with butter and a sprinkle of salt.