Pre-heat oven to 450°F.

Grease a muffin tin (cups & area between) thoroughly.

Once the oven has reached temperature, start step 4.

Whisk eggs, milk, and salt until no streaks of yolk are left.

Add flour all at once.

Using a stand mixer, whisk at high speed for 20 seconds, scrape bowl, then whisk again at high speed for 20 seconds until frothy.

With a spoon, stir in melted butter — combining quickly.

Pour batter into tins, filling each ~2/3 full.

Place tray on the bottom rack. Bake for 20 minutes. Do not open the oven!

Keeping the oven closed, reduce heat to 350°F and bake 10 minutes.

Remove from oven and poke holes in each popover to prevent sogginess.

Serve with butter, maple butter, or a raspberry preserve!