Nutmeg Free Herb Popovers
These golden, sky-high popovers are the kind of dramatic baked good that makes everyone at the table do a double-take. The batter is beautifully simple — just milk, eggs, flour, and butter — but the fresh chives, thyme, and rosemary woven through each puff make them taste anything but plain. A hot pan, a rested batter, and a two-stage bake are the real secrets here, coaxing that signature hollow, crispy-walled rise without any fussy techniques. Many classic popover and pastry recipes lean on warm spices that can be a problem for those avoiding nutmeg, but this one keeps things bright and herby instead, so the flavor is all fresh garden greenery and buttery richness. Piercing each popover right out of the oven is a small but crucial step that locks in that tall, airy structure. Serve them immediately alongside a roast, a bowl of soup, or honestly just on their own — they disappear fast either way.
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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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