Hazelnut Free Herb Popovers
Puffy, golden, and dramatically tall, these herb popovers are one of those baked goods that genuinely impress people with very little effort. The batter comes together from pantry staples — milk, eggs, flour, butter, and a handful of fresh herbs — so there's no need to scan labels for hidden nut ingredients or worry about cross-contact from specialty flours or flavored mixes. Chives, thyme, and rosemary give every hollow, crispy-edged popover a savory, garden-fresh flavor that pairs beautifully with soups, roasts, or a simple weekend brunch spread. The technique is straightforward: warm your milk, rest your batter, and trust a screaming-hot pan to do the heavy lifting on that signature rise. Piercing each popover right out of the oven is the small but crucial step that keeps them standing tall instead of deflating on the plate. These are best served immediately, straight from the pan, when the exterior is shatteringly crisp and the inside is still soft and eggy.
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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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