Celery Free Herb Popovers
Puffy, golden, and dramatically tall, these herb-flecked popovers are the kind of baked good that makes everyone at the table gasp a little when they come out of the oven. The batter is beautifully simple — just milk, eggs, flour, butter, and a fragrant trio of chives, thyme, and rosemary — so there's nothing hidden to worry about for anyone avoiding celery or celery-derived ingredients. A hot pan, a rested batter, and a hands-off bake are really all it takes to get that iconic hollow, crispy-shelled rise. The technique of preheating the popover pan is the secret weapon here; it gives the batter an immediate blast of heat that sends the popovers shooting upward. Piercing them right out of the oven keeps the steam from softening that gorgeous crust, so you get a satisfying crunch on the outside and a tender, eggy interior. They're best served immediately, straight from the pan, and honestly need nothing more than a little extra butter to be absolutely perfect.
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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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