Almond Free Herb Popovers
Popovers are one of those magical baked goods that feel far more impressive than the effort they actually require, and this herb-flecked version takes them to a whole new level. The batter comes together with pantry staples — milk, eggs, flour, butter — and gets a fragrant lift from fresh chives, thyme, and rosemary stirred right in. For anyone navigating almond or tree nut concerns, this recipe is naturally free of any nut-based ingredients, and there's no need to swap anything out or second-guess a single step. The technique is where the magic happens: warming the milk, resting the batter, and starting in a screaming-hot 450°F oven all work together to produce that dramatic, hollow rise and deep golden crust. Piercing each popover right out of the oven releases the steam and keeps them tall and crisp instead of sad and deflated. Serve them immediately alongside a roast, a bowl of soup, or honestly just on their own — they disappear fast either way.
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Learn more →Ingredients
6 servings
- 1 cup whole milk
- 2 large eggs, at room temperature
- 1 cup all-purpose flour
- ½ tsp salt
- 2 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp unsalted butter, melted, plus more for greasing the pan
Instructions
- 1
Warm the milk in a small saucepan over low heat or in a microwave-safe bowl in 20-second bursts until it reaches about 100°F (38°C) — warm to the touch but not hot. This helps the batter come together smoothly and supports the rise.
- 2
In a large bowl, whisk the eggs until smooth, then whisk in the warm milk and melted butter until fully combined.
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