Spring-herb popovers

Prep 10 min
Total 35 min
Makes 12 servings

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



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


  • 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.


Calories 95
Protein 3 g
Carbohydrates 9 g
Fat 5 g
Sodium 126 mg

Issue: March 2014

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Photo credit: Spring herb popovers recipe. Photo, Roberto Caruso.

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