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Herbed Popovers

Herbed Popovers
1 vote, 5.00 avg. rating (89% score)
by in Nov 2013
Herbed PopoversPhoto/Art by Kristin Teig

Total Time: 30 minutes

Hands On Time: 10 minutes

Yield: 12 popovers

There are a few things you need to know to make successful popovers. Like soufflés, they’re very dramatic when they come out of the oven, all golden brown and puffed. But, like soufflés, they deflate quickly. Put these herbed popovers into the oven once your side dishes are all done and the turkey is ready to carve. Twenty minutes later, they’ll be ready to serve.

Ingredients:

  • 2-1/2 tablespoons salted butter, plus more for muffin tin or cups
  • 3 large eggs
  • 1-1/2 cups milk
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • Kosher or sea salt and freshly ground black pepper, to taste

Instructions:

Preheat your oven to 400°, set a rack to the bottom position, and grease a 12-cup muffin tin or popover cups very generously. Popovers are prone to sticking, so be sure to grease the bottom and sides of the cups.

Melt 2-1/2 tablespoons of salted butter and set aside. In a medium-size bowl, whisk the eggs; then add the milk, and beat thoroughly. Sift in the flour and stir. Add the melted butter, rosemary, thyme, salt, and pepper, and stir well.

Fill the cups of the prepared tin two-thirds full with batter. Bake until golden brown and puffed up, 20 to 25 minutes. Be careful not to open the oven while baking! Serve immediately with delicious “Herb Butter” on the side.

Herb Butter

Ingredients:

  • 1  stick salted butter, softened
  • 1-1/2 tablespoons minced fresh chives
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped parsley
  • Freshly ground black pepper to taste

Instructions:

Serve with your favorite bread, muffins, or cornbread, or atop sautéed or grilled poultry or fish.

In a small bowl, stir the butter with a wooden spoon until very soft and workable. Add the herbs and pepper to taste. Serve in a ramekin or small bowl, or shape it into a log, cover with plastic wrap, and refrigerate for up to several weeks.  Yield: 1/2 cup
Updated Sunday, April 13th, 2014

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