Turkey Free Herb Popovers
These golden, sky-high popovers are the kind of dramatic baked good that makes everyone at the table do a double take. A simple batter of whole milk, eggs, flour, and butter transforms in a screaming-hot oven into something impossibly airy and crisp on the outside, with a soft, eggy interior that practically begs to be torn apart. Fresh chives, thyme, and rosemary woven through the batter give every bite a fragrant, herby punch that feels far more impressive than the ingredient list suggests. There's no meat, no poultry, no hidden proteins to worry about — just pantry staples and fresh herbs doing all the heavy lifting. The technique matters here: warming the milk, resting the batter, and preheating the pan are the small steps that guarantee that dramatic rise. Pierce them straight out of the oven to lock in the height, and get them to the table fast — these are absolutely at their best the moment they come out.
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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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