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!
I also think of my grandmother when I make popovers because they are one of her favorites. She has good taste. 🙂
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.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.