Lupin 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 no exception. The batter comes together with just milk, eggs, flour, butter, and a fragrant trio of chives, thyme, and rosemary — nothing complicated, nothing hidden. For anyone navigating lupin avoidance, that simplicity is genuinely reassuring, since lupin flour has quietly made its way into all kinds of baked goods and mixes on store shelves. Here, every ingredient is straightforward and easy to verify, so you can focus on the cooking rather than the label-reading. The real magic happens in a screaming-hot oven: the batter puffs into tall, hollow, golden shells with crispy edges and a soft, eggy interior that practically begs to be torn open at the table. Resting the batter and keeping the oven door firmly shut during the first bake are the two non-negotiable tricks that make them rise dramatically every time. Serve them the moment they come out of the oven and they will absolutely steal the show.
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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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