Yeast Free Herb Popovers
Popovers are one of those magical baking projects where the rise comes entirely from steam and egg power — no leavening packets, no yeast, no waiting for a dough to proof. That makes them a natural fit for anyone avoiding fermented or yeast-based ingredients, and the results are genuinely spectacular. The batter is just milk, eggs, flour, butter, and a generous handful of fresh herbs, so there's nothing hidden or complicated to navigate. Chives, thyme, and rosemary give each hollow, golden shell a savory, garden-fresh flavor that feels far more impressive than the effort involved. The key moves here — warming the milk, resting the batter, and preheating the pan until screaming hot — are what coax that dramatic puff out of such simple ingredients. You pull them from the oven tall, deeply bronzed, and crisp on the outside with a tender, eggy interior that's practically begging to be eaten on the spot. Pierce them right away to keep that gorgeous height, then serve immediately 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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