Tree Nut Free Herb Popovers
Few things are as dramatic and satisfying as pulling a tray of sky-high, golden popovers out of the oven. These beauties get their impressive rise from nothing more than eggs, whole milk, flour, and a little melted butter — no leavening agents, no fuss, just pure steam magic. Fresh chives, thyme, and rosemary are folded right into the batter, so every hollow, custardy interior is packed with bright, herby flavor. The technique is straightforward: warm your milk, rest your batter, and let a screaming-hot pan do the heavy lifting. Because the ingredient list is so clean and simple, there's no need to scan labels or worry about hidden nut-based oils sneaking into your baked goods. Piercing each popover right out of the oven keeps them tall and crisp instead of deflating into sad little pucks — a small step that makes a big difference. Serve them immediately alongside a roast, a bowl of soup, or honestly just on their own while they're still steaming.
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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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