Add two popover pans to an oven and preheat to 425° and let sit for 10 minutes.

In the meantime, whisk together the eggs, milk and butter in one bowl and set aside.

In a separate large bowl, whisk together the flour and salt and then pour the liquid mixture into the flour and salt bowl and whisk until completely combined.

Remove the popover pans from the oven and spray with non-stick spray and evenly divide the batter between 10 popover cups in the pan.

Top off with finely grated gruyère cheese and bake at 425° for 20 minutes.

Turn the heat down to 325° and bake the popovers for 10 more minutes and serve immediately.

While the popovers are in the oven add 8 ounces of butter to a standing mixer with the paddle attachment and whip on high speed until light and fluffy, about 5 to 7 minutes.

Finish off the butter by adding in the garlic, herbs and salt.

Serve the butter alongside the hot gruyère cheese popovers.