Mustard Free Herb Popovers
Few baked goods are as dramatic and satisfying as a perfectly puffed popover fresh from the oven — golden, hollow, and impossibly light. These are loaded with fresh chives, thyme, and rosemary, so every bite carries that herby, savory punch that makes them feel special without any complicated technique. The batter is just milk, eggs, flour, salt, and butter, which means the ingredient list is naturally clean and free from the condiments and spice blends where mustard so often hides. Warming the milk, resting the batter, and preheating the pan are the three small steps that make the difference between a flat disappointment and a sky-high showstopper. That blast of 450°F heat is what creates the dramatic rise, and resisting the urge to open the oven door is the only real discipline required. Pierce them the moment they come out to lock in that crisp shell, and get them to the table fast — popovers wait for no one.
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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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