Paraben Free Herb Popovers
These golden, hollow pastries are the kind of dramatic baked good that makes everyone at the table do a double take when they come out of the oven. The batter is beautifully simple — whole milk, eggs, flour, butter, and a fragrant trio of fresh chives, thyme, and rosemary that perfumes every airy bite. What makes these work so well from a clean-ingredient standpoint is that every component is straightforward and recognizable, with no preservatives, synthetic additives, or hidden chemical compounds that tend to sneak into packaged baked goods. Warming the milk, resting the batter, and starting in a screaming-hot pan are the three small steps that guarantee that spectacular rise. The herbs aren't just a garnish — they're woven right into the batter, so each popover is savory and fragrant all the way through. Pierce them right out of the oven to lock in that tall, crisp shell, and get them to the table fast because they are absolutely best eaten fresh and steaming.
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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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