Spice Free Herb Popovers
Puffy, golden, and dramatically tall, these herb popovers are one of those baked goods that feel like a real achievement the moment they come out of the oven. The hollow, airy interior and crisp shell come entirely from a simple batter of milk, eggs, flour, and butter — no leavening agents, no mystery additives, just steam doing all the heavy lifting. Fresh chives, thyme, and rosemary bring a gentle, garden-fresh fragrance without any heat or sharp spice, making them a genuinely satisfying option when you need to keep things mild. Warming the milk, resting the batter, and preheating the pan are the three small steps that make the difference between a good popover and a spectacular one. Once they hit that screaming-hot pan, the rise is almost instant, and the smell alone will have everyone hovering near the oven. Pierce them right out of the oven to lock in that dramatic height, and get them to the table fast — these are absolutely best eaten warm, straight from the pan.
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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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