Honey Free Herb Popovers
Popovers are one of those magical baked goods that feel far more impressive than the effort they require, and this herb-flecked version is genuinely hard to resist straight from the oven. The batter comes together with just milk, eggs, flour, and butter — no sweeteners of any kind — so anyone avoiding honey or other added sugars can dig in without a second thought. Fresh chives, thyme, and rosemary are stirred right into the batter, giving each hollow, crispy shell a savory, garden-fresh flavor that pairs beautifully with soups, roasts, or a simple pat of butter. The technique matters here: warming the milk, resting the batter, and preheating the pan are the small steps that produce that dramatic, sky-high rise and deeply golden crust. Piercing each popover the moment it comes out of the oven keeps the structure intact, so you get that satisfying hollow interior every time. These are best served immediately while the outsides are still crackling and the insides are warm and eggy — though honestly, they rarely last long enough to cool down anyway.
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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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