Emulsifier Free Herb Popovers
These golden, hollow pastries are one of the most dramatic things you can pull out of an oven — tall, crispy-edged, and impossibly light inside. What makes them so satisfying is how straightforward the ingredient list really is: whole milk, eggs, flour, butter, and a handful of fresh herbs. No additives, no stabilizers, no emulsifiers hiding in a packaged mix — just real food doing exactly what it's supposed to do. The combination of chives, thyme, and rosemary gives every bite a savory, garden-fresh depth that makes these feel far more special than the effort involved. The technique is where the magic happens — a hot pan, a rested batter, and a hands-off bake at high heat create that signature dramatic puff and hollow center. Piercing them right out of the oven locks in the crisp shell so they stay tall and proud on the plate. Serve them immediately alongside soup, a roast, or honestly just on their own with a little extra butter.
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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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