Spring-herb popovers

Prep 10 min
Total 35 min
Makes 12 servings



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.
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