Rosemary Thyme Herb Popovers are a great, last-minute addition to your Christmas table. Plus, they’re lighter than dinner rolls, which means you can eat more of them!
If there is something I’ve made thousands of, it’s definitely these popovers. At the restaurant where we work, popovers are part of our bread basket and made fresh daily in huge batches. I’ve scaled our classic recipe down to a more manageable yield (this recipe makes 12 popovers), you can have just enough for your dinner parties. Easily doubled, tripled, or quadrupled, this recipe is incredibly simple to make and the results are fabulous!
Also known as Yorkshire Pudding, popovers are light and hollow, made from a basic batter of flour, eggs, and milk. A little history about these buttery rolls: “The oldest known reference to popovers is in a letter of E. E. Stuart’s in 1850. The first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking, 1876. The first book other than a cookbook to mention popovers was Jesuit’s Ring by A. A. Hayes published in 1892.”
The great thing about popovers is that they can be served in a savory or sweet dish. Classically served alongside Sunday roasts to soak up the juices, we’ve had some amazing Lobster Stuffed Popovers at Towne in Boston. What to make them into a dessert? Fill with whipped cream and top with fresh berries in a simple syrup! Or maybe with a drizzle of warm Nutella and a sprinkling of toasted hazelnuts – the possibilities are endless!
I hope you love these rosemary thyme popovers as much as we do! Here’s the recipe.
- 1¼ cup all-purpose flour
- ½ tablespoon kosher salt
- ½ tablespoon dried rosemary
- ½ tablespoon dried thyme
- 1½ cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted
- Preheat oven to 425F. Grease a muffin tin with melted butter or PAM spray.
- Stir together the floor, salt, and dried herbs.
- Whisk in milk and eggs until incorporated, and then drizzle in the melted butter.
- Pour halfway up in the muffin tins and bake for 20 minutes. Then, proceed to lower the oven temperature to 300F and bake for another 20 minutes, until golden brown and cooked all the way through. Serve warm.
Some popover notes:
- To make gluten free, substitute the all-purpose flour with either Cup4Cup gluten free mix or Bob Red Mill’s All Purpose Baking Flour. Popovers will be smaller in size, but still as delicious.
- You can also substitute the whole milk for: all 2% milk; 2% milk + whole milk; or 2% milk + half and half. Don’t ever try to substitute with heavy cream, they’ll never pop over.
- Mix match your favorite herbs, along with cheese. If adding cheese, just a small sprinkling on top of the batter before baking will do. Don’t overdo it with the cheese, because it will weight it down and also prevent it from popping over.