You'll see in the recipe below it says not to over-beat the mixture. So I when I was making them I stirred just enough to mix the batter. Then I realized I had forgot the eggs and was forced to add them and stir some more. Well, this extra stirring I think was the reason that the popovers did not stay large a puffy as they were in the muffin pan when they came out of the oven. As soon as I took them out and put them in the dish, they fell. They still tasted pretty good with butter melted all over the insides. I'll try them again soon R loved them.
1 Cup Flour
1 Cup Milk
1/2 Teaspoon Salt
Heat oven to 425 fahrenheit (218 celsius). Beat ingredients until smooth - do not overbeat or the popovers will not rise. Overbeating will reduce volume.
Pour mixture into well greased oven-glass cups. Bake for 40-45 minutes or take out before the tops of the popovers burn.
Note: I don't have glass cups here in Malaysia, so I used my muffin pan which worked ok.