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Meanwhile, combine the eggs, milk, flour and the remaining 1/4 teaspoon of salt in a blender; purée to form a smooth, aerated batter. (If you don’t have a blender, whisk the ingredients together in a medium bowl. It’s fine if there are a few lumps.)
Transfer the mushroom-onion mixture to a bowl. Rinse and dry the skillet, then return it to the stovetop over low heat. Add the remaining tablespoon of butter; once it has melted and begun to foam, immediately remove from the heat and swirl to coat the skillet. (Be sure the edges of the skillet are coated; this will ease removal after the popover is baked.) Add the mushroom-onion mixture, spreading it into a fairly even layer, then pour in the batter.
Transfer to the oven and bake for 25 to 30 minutes or until the batter is dry on top and feels solid when touched lightly. The popover will be slightly puffed (it deflates fairly quickly), and its edges will have shrunk from the sides of the skillet and become quite brown.
Cut into wedges and serve hot or warm.
Nutrition information per serving:
Calories 280 Fat 11 g Sodium 620 mg
Carbohydrates 32 g Saturated fat 6 g
Protein 13 g Cholesterol 180 mg Dietary fiber 2 g