– eggs – whole milk – Maille Honey Dijon – kosher salt – AP flour – butter
Preheat the oven to 450 degrees F and brush 1 Tbsp melted butter on the bottom and sides of the popover cups.
Using a whisk or an immersion blender, blend the eggs, milk, mustard and salt until well mixed and frothy.
Add the flour and continue to mix, then add 3 Tbsp slightly cooled, melted butter and blend well.
Divide the batter evenly between the prepared popover cups and bake for 20 mins.
Immediately remove the popovers from the pan and pierce the sides with the tip of a paring knife to release the steam.