Vegetarian Herb Popovers
Popovers are one of those magical baked goods that feel far more impressive than the effort required, and this herb-flecked version takes them to a whole new level. The batter comes together with pantry staples — milk, eggs, flour, and butter — then gets lifted by a generous handful of fresh chives, thyme, and rosemary that perfume every airy bite. The technique here is what makes them work: warming the milk, resting the batter, and preheating the pan are small steps that pay off in a dramatic, sky-high rise and a deeply golden, hollow shell. Cracking one open at the table releases a little puff of herby steam that is genuinely hard to resist. Because the recipe relies entirely on dairy and eggs rather than any meat-based fats or broths, it fits naturally into a plant-free-of-meat lifestyle without any substitutions needed. These are the kind of rolls that make a simple weeknight dinner feel like a dinner party, and they disappear fast — so consider doubling the batch.
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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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