Cinnamon Free Herb Popovers
Puffy, golden, and dramatically tall, these herb popovers are the kind of showstopper that makes people think you spent hours in the kitchen. The batter is built from pantry staples — milk, eggs, flour, and butter — with fresh chives, thyme, and rosemary stirred in for an aromatic, savory lift that smells incredible as they bake. Because the ingredient list is so clean and straightforward, there's no need to hunt down specialty substitutes or scrutinize labels for hidden spice blends. The technique does all the heavy lifting: warming the milk, resting the batter, and blasting the oven to 450°F in a preheated pan are the small steps that produce that signature hollow, crispy-edged rise. Piercing each popover right out of the oven keeps them from deflating, so you get that satisfying dramatic height all the way to the table. Serve them straight from the pan alongside a roast, a bowl of soup, or honestly just with a little extra butter — they disappear fast.
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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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