Pregnancy Friendly Herb Popovers
These golden, hollow rolls puff up dramatically in the oven and arrive at the table with a crisp shell, a soft airy interior, and the warm, savory scent of fresh chives, thyme, and rosemary. The ingredient list is refreshingly straightforward — whole milk, eggs, flour, butter, and a handful of real herbs — so there's nothing hidden or questionable to stress over. That matters when you're being more intentional about what goes into your body, and these deliver pure, wholesome comfort without any shortcuts. The technique is simpler than the dramatic rise suggests: a rested batter, a screaming-hot pan, and a hands-off bake are really all it takes. Piercing each popover right out of the oven keeps them tall and crisp instead of deflating into sad little lumps, which is a small step that makes a big difference. They're best eaten immediately, straight from the pan, and honestly that's the easiest instruction to follow when they smell this good.
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Learn more →Ingredients
6 servings
- 1 cup whole milk
- 2 large eggs, at room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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