Macadamia 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, and butter — simple pantry staples — then gets lifted with fresh chives, thyme, and rosemary for a savory, aromatic punch. Resting the batter and starting with a screaming-hot pan are the two secrets behind that dramatic, hollow rise that makes popovers so satisfying to pull apart. The crust shatters slightly at the edges while the inside stays custardy and tender, making each one a little pocket of herby goodness. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden nut additions sneaking in from a packaged mix. These are best served the moment they come out of the oven — piping hot, golden, and just begging to be eaten alongside a bowl of soup or a simple roast.
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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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