Spring Herb Popovers


What do Spring, traditional English culture, and Simon & Garfunkel all have in common? Parsley, sage, rosemary, and thyme. If you have no idea what I’m talking about, stop anything and everything you are doing to listen to this magical song that will be stuck in your head for the rest of the day. Anyways, in celebration of these three wonderful things I decided to make popovers flavored with these four fresh spring herbs. Using all four herbs at once would be an overload of flavors, so I paired the sage with rosemary and the parsley with thyme, splitting the batter in half to make two flavors.

If you’ve never had a popover, it’s a hollow and airy roll made from an egg-based batter. The popover tray (and you must use a popover tray, not a cupcake tin) is filled only less than half full with the batter, but they puff up and pop over the edges of the tin. They can be savory or sweet, usually eaten with butter or jam. When eaten fresh out of the oven they are out of this world.


The recipe here is adapted from Barefoot Contessa Parties! by Ina Garten, the queen of simple, yummy food.


Makes 12 popovers

  • 1 1/2 Tbs unsalted butter, melted
  • 1 1/2 cups all purpose flour, sifted
  • 3/4 tsp kosher salt
  • 3 large eggs at room temperature
  • 1 1/2 cups milk at room temperature
  • 3/4 Tbs fresh sage, finely chopped*
  • 3/4 Tbs fresh rosemary, finely chopped*
  • 3/4 Tbs fresh parsley, finely chopped
  • 3/4 Tbs fresh thyme, finely chopped

*Get this at the farm!

How To

1. Pre-heat oven to 425 degrees F and thoroughly grease the popover tin with butter.

2. Once the oven is heated, place the (empty) tins in the oven until ready to fill.

3. Whisk the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin.

4. Pour half the batter in a separate bowl. Mix the sage and rosemary into one bowl and the parsley and thyme in the other.

5. Take the hot tray out of the oven and fill with the batter, less than halfway in each tin.

6. Bake for 30 minutes and DO NOT PEEK. Enjoy immediately after serving.

  • Pro-tip: Use a popover tin. Some recipes say a cupcake tin can be used, but just no. In my experience the batter overflows into a nasty mess. Popover trays are taller and provide the right height for the batter to rise.
  • Pro-tip: A rule bakers tend to stick by is to use whole milk. I’ve made these with various types, including non-dairy milks, and whole milk gives the popovers the ultimate light, puffy texture you want. If you only have 2% on hand, that will work too, but whole is best.
  • Pro-tip: Use fresh herbs! This makes all the difference in any dish. Plus, the flavors are much stronger in fresh herbs compared to dried, so you won’t have to use as much.
  • Pro-tip: If you must use dried herbs, increase each by 1/2 Tbs.
  • Pro-tip: Do NOT peek. This is essential and can be applied to any baking you do. The temperature change from opening the oven door, no matter how brief, throws everything off and causes whatever it is you’re baking to fall.

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