Pork 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 genuinely hard to resist. The batter comes together with just milk, eggs, flour, and butter — a naturally simple lineup that happens to be completely free of pork in any form, no label-checking required. Fresh chives, thyme, and rosemary folded into the mix give each airy puff a fragrant, savory depth that makes them feel restaurant-worthy straight from your own oven. The technique matters here: warming the milk, resting the batter, and preheating the pan are the small steps that deliver that dramatic, hollow rise and deep golden crust. A blast of high heat followed by a gentler finish is what creates that crisp exterior with a soft, eggy interior that practically steams when you break one open. Pierce them the moment they come out and get them to the table fast — these are at their absolute best when they're piping hot and still puffed.
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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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