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