Chestnut 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 is genuinely hard to resist straight from the oven. The batter comes together with just milk, eggs, flour, and a generous handful of fresh chives, thyme, and rosemary — nothing hidden, nothing complicated, and absolutely no chestnuts or chestnut-derived ingredients anywhere in sight. That matters more than you might think, since baked goods at bakeries and cafés can occasionally sneak in chestnut flour as a specialty ingredient, making homemade the safest and most satisfying route. Warming the milk and letting the batter rest are the two small steps that make a real difference, giving you that dramatic, hollow rise and a deep golden crust. The key is a screaming-hot pan and the discipline not to open the oven door — follow those rules and you'll pull out tall, airy popovers with crispy shells and a soft, eggy interior perfumed with fresh herbs. Pierce them right away to keep them from deflating, then get them to the table fast because they are absolutely at their best in those first few minutes.
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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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