Shellfish 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 no exception. The batter comes together with just milk, eggs, flour, and butter — nothing complicated, nothing to second-guess. Fresh chives, thyme, and rosemary are stirred right in, giving each airy puff a savory, garden-fresh flavor that makes them impossible to stop eating. The technique is straightforward: warm your milk, rest your batter, and let a screaming-hot pan do the heavy lifting. That initial blast of high heat is what creates the dramatic rise and hollow, custardy interior that makes popovers so satisfying to pull apart. Piercing them straight out of the oven locks in that tall, crisp shell so they stay light instead of deflating on the plate. Serve them 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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