Rice Free Herb Popovers
Popovers are one of those magical baked goods that seem far more impressive than the effort required — hollow, golden, and dramatically puffed straight from the oven. These are built on a simple base of whole milk, eggs, and all-purpose flour, making them naturally free of rice in any form, with no swaps or substitutions needed. The real personality comes from the fresh herbs: chives, thyme, and rosemary folded right into the batter for a savory, fragrant bite that pairs beautifully with soups, roasts, or a simple pat of butter. A few technique details make all the difference here — warming the milk, resting the batter, and preheating the pan until it's screaming hot before the batter ever touches it. That hot pan is what triggers the dramatic rise, creating a crisp, deeply browned shell with a soft, eggy interior that's almost custardy. Piercing them right out of the oven keeps that gorgeous height intact instead of letting steam slowly deflate your hard work. These are best eaten immediately, which honestly isn't a problem — they disappear fast.
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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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