In a large bowl, mix flour and salt; make a well in the center. In another bowl, beat together eggs and milk, then pour into the well. Gradually stir egg mixture into the flour until batter is the consistency of heavy cream, yet slightly lumpy; DO NOT OVERBEAT. Allow batter to rest at least 30 minutes and up to an hour.
Preheat oven to 425?. Place 1 teaspoon of butter in each cup of a 12-cup muffin or two 6-cup popover tins. Heat in oven until the butter melts, about 1 minute. Divide batter among cups, filling each about 3/4 full. Bake until puffed and golden, about 20 minutes. Turn out and serve warm.
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