Citrus 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 no exception. The batter comes together with pantry staples — milk, eggs, flour, butter — plus a fragrant trio of fresh chives, thyme, and rosemary that makes every bite taste like a proper bakery splurge. Because the ingredient list is so clean and straightforward, there's nothing hiding in here that could trip up anyone avoiding citrus in all its forms, from juice to zest to hidden extracts. The technique does the heavy lifting: warming the milk, resting the batter, and blasting the preheated pan with high heat are what create that dramatic, hollow rise and deeply golden crust. Piercing each popover right out of the oven releases the steam and keeps them tall and crisp instead of sad and deflated. These are best served immediately, straight from the pan, when the outside is shatteringly crisp and the inside is still soft and eggy. Pair them with a roast, a bowl of soup, or honestly just a little extra butter — 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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