Spring-herb popovers

Packed with fresh spring herbs and buttery Yorkshire pudding flavour, these irresistible popovers are perfect for serving (and impressing guests) at brunch or dinner.

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( 41 ratings )

Preparation time:
10 minutes
Total time:
35 minutes
Makes:
12 servings
Spring herb popovers

Spring herb popovers recipe
Photo, Roberto Caruso

Ingredients

  •  2 tbsp canola oil
  • 1  cup all-purpose flour
  • 1 tbsp finely chopped basil
  • 1 tbsp finely chopped chives
  • 2 tsp finely chopped tarragon
  • 1/2 tsp salt
  • 3 eggs, at room temperature
  • 1 cup milk, at room temperature
  • 1 tbsp butter, melted

Instructions

  • PREHEAT oven to 450F. Measure 1/2 tsp oil into each cup of a muffin pan. Swirl muffin pan, then heat in oven for 5 min.
  • STIR flour together with herbs and salt in a large bowl.
  • WHISK eggs in a small bowl. Whisk in milk and butter. Pour egg mixture into flour mixture and whisk just until combined. (It’s okay if the batter is slightly lumpy.)
  • REMOVE muffin pan from oven and immediately fill each cup with a scant 1/4 cup batter.
  • BAKE in centre of oven until popovers puff up and are dark golden, 18 to 20 min. Serve warm.

Kitchen tip: For best results, stick with regular vegetable oil. We tried the recipe using vegetable-oil spray instead, but we didn’t get the results we wanted.

Gluten-Free Popovers: For a gluten- free version, simply replace the all-purpose flour with the same amount of Bob’s Red Mill Gluten Free All Purpose Baking Flour. Sift flour into a large bowl before stirring in herbs and salt, and continue with recipe.

Nutrition (per Popover)

calories
95
protein
g
carbohydrates
g
fat
g
sodium
126 mg

7 comments on “Spring-herb popovers

  1. Is there a printable version of the recipes? Most website allow you to have a format that is easier to print. I cannot find that here….

    Reply

    • Hi there,
      We format the recipes to adjust when you use the print function in your internet browser. Many recipes will fit on a single page (unless they are particularly long). In the future there may be an alternative function available, but for now this should allow you to print a nicely formatted page.

      Hope this helps,
      Heather

      Digital Food Editor
      Chatelaine.com

      Reply

  2. Hello – Accidentally clicked in the wrong area of the page and ended up adding a rating by mistake. Haven’t tried the recipe yet! Is it possible to undo the rating and visit again later? Thank you.

    Reply

  3. I tried making these on the weekend and followed the recipe exactly. They were tasty but didn’t rise at all and were rather dense. Is there possibly a mistake in the recipe? It contains no baking powder or baking soda, which might be the problem.

    Reply

    • would like to make these but wonder what you would recomend for tarragon substitute as the company I am planning on having don’t care for the herb………….

      Reply

      • Hi Penny,

        You can omit the tarragon if you’d like, the recipe will still be delicious with the basil and chives alone.

        Hope this helps!
        Michelle Lucas Larving
        Assistant Food Editor

        Reply

    • Can these popovers be reheated? I’d like to serve them with roast beef but having the oven at such a high temperature for so long will be detrimental to the meat.

      Reply

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