Normally I think of herbs like rosemary, sage, and thyme as flavors I associate more with autumn than spring. They smell like Thanksgiving stuffing to me, specifically.
But somehow when paired with light, fluffy popovers, they all of a sudden fit the season perfectly. Simple, simple ingredients that make your whole kitchen smell amazing. Plus, light and airy bread with no yeast, rise time, or kneading is a pretty interesting feat!
These would be a great addition to a lazy Saturday morning brunch or an afternoon tea/coffee get together.
I also think of my grandmother when I make popovers because they are one of her favorites. She has good taste. 🙂
All the Herbs Popovers, makes 10
1 cup flour
1/2 teaspoon salt
1 1/3 cups milk
1/4 cup butter, melted and cooled
1 1/2 teaspoons chopped herbs (I used rosemary, sage, and thyme)
First, melt the butter and allow it to cool for a few minutes.
In a large mixing bowl (if you have one with a spout, that really works great here), whisk together the flour, salt, eggs, milk, and butter until just combined and nearly no lumps remain. Whisk in half of the chopped herbs.
Preheat your oven to 450°F with the popover pan inside. Once the oven is ready, remove the hot pan and spray with a little nonstick cooking spray. Fill each cup 2/3 full with the very liquid-y batter.
Sprinkle on the remaining herbs. Bake for 15 minutes, then turn the oven heat down to 300°F and continue to bake for another 8-10 minutes until the edges of the popovers begin to turn golden brown and start to pull away from the pan.
A few notes: First, yes you can bake popovers in a muffin pan. It needs to be mini or standard size (jumbo won’t work well) and the final texture will be a bit different. In my experience, the bottoms tend to a be a little thicker and more custard-like.
But they are still quite delicious in my opinion, so I say go for it. I make popovers fairly often and have space to store another (special) pan, so I like having the real deal. Makes them that much taller and more airy in texture.
Second, I baked a couple batches of these just to test a few things out, and one batch I swapped out the butter for vegan butter (earth balance) and the milk for almond milk.
The result: pretty much didn’t change the flavor or texture at all. The overall color was a little less golden, but the non-dairy version was just as good as the dairy version.
I have not tried a vegan version (with an egg substitute), so I don’t know about that. But just in case anyone can’t have dairy, these can still work great by just swapping those two ingredients.
Happy bread making to you! xo. Emma
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- 1 cup flour
- ½ teaspoon salt
- 2 eggs
- 1 ⅓ cups milk
- ¼ cup butter (melted and cooled)
- 1 ½ teaspoons chopped herbs (I used rosemary, sage, and thyme)
- popover pan (you can use a muffin tin also)
- First melt the butter and allow it to cool for a few minutes.
- In a large mixing bowl (if you have one with a spout, that really works great here), whisk together the flour, salt, eggs, milk, and butter until just combined and nearly no lumps remain. Whisk in half of the chopped herbs.
- Preheat your oven to 450°F with the popover pan inside. Once the oven is ready, remove the hot pan and spray with a little nonstick cooking spray. Fill each cup ⅔ full with the very liquid-y batter.Sprinkle on the remaining herbs. Bake for 15 minutes, then turn the oven heat down to 300°F and continue to bake for another 8-10 minutes until the edges of the popovers begin to turn golden brown and start to pull away from the pan.
I’ve been looking to try making more breads- these look like a simple, no-fuss place to start! Thanks for the recipe. Can’t wait to try it!
man oh man – this looks beyond scrumptious.
These look dangerous, I have to make them immediately!
These popover look fantastic. I love using fresh herbs any way I can, and no matter the time of year, I’m always good with rosemary, sage, and thyme. I love their rich and flavorful combination. I’m going to whip up a batch of these gems as soon as I get a popover pan. Thanks for sharing.
those look beautiful and delicious in equal parts. I wish I could smell it from here!
Thank you for your sharing, it’s great
this sounds delicous. No popover pans in Holland that I have ever seen, but in my muffin pan it also works
Those look super delicious, and if you can also make them in a muffin tin I am so going to bake these this summer! Thanks for sharing this!
This look absolutely delicious! I have never heard of popover before, but I was thinking while reading to instructions that I must google if this can be done in a muffin pan, thank you Emma for clearing that thing out! Definitely giving this a try 🙂
oh! These looks absolutely DIVINE. I can’t wait to try them- and perhaps with a bit of a twist with fresh basil and oregano! Thanks for sharing xX
This looks delicious!! 🙂
These look so delicious! I’ve been looking for something new to bake recently to keep busy during maternity leave. Thanks for also including that a standard sized muffin pan will work because I don’t have a popover pan at the moment…but maybe soon!
Fresh herbs and bread are always a great combination in my opinion! These look and sound delectable.
This looks so good http://www.hannamarielei.com
Humm those look realy yummy. 🙂
Yummy!!!! 🙂 Can’t wait to try these!
These look delicious! I may have to try them out over the weekend.
They look delicious and I can smell them from here! 😉
Lynda @ Gates of Crystal
You’re making me hungry! 😉
Those look fabulous! And it’s good to know that you don’t *have* to have the special pan, because that’s what kept me from trying them before.
I do think the herbs can be spring-like if they are balanced with something light – for instance, I make a lemon-thyme macaroni & cheese that is just divine in summer. The lemon really brightens it up.