Chicken Free Herb Popovers

Total time1 hr 20 min

Prep time10 min

Cook time40 min

4.6

(13)

Popovers are one of those magical baked goods that feel far more impressive than the effort required to make them. These rise dramatically in the oven into tall, golden shells with a crisp exterior and a soft, eggy, almost custardy interior — and the fresh chives, thyme, and rosemary woven through the batter make every bite genuinely fragrant and savory. The technique is straightforward: warm milk, a well-whisked batter, a resting period, and a screaming-hot pan are really all that stand between you and something spectacular. Preheating the popover pan is the key move here — it gives the batter an immediate burst of heat that drives that dramatic rise. Because this recipe is built entirely around eggs, milk, flour, butter, and fresh herbs, there's no meat of any kind to navigate around, making it a naturally satisfying option when you're cooking without poultry. Serve them straight from the oven alongside a bowl of soup, a salad, or just with good butter — they don't wait well, and honestly, they won't need to.

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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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