Herb Popovers

Herb Popovers

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  • Prep Time


  • Total Time


  • Servings



  • 3

    large eggs

  • cups flour

  • cups whole milk

  • tbs butter, melted

  • ¾

    tsp salt

  • 2

    tbs finely chopped fresh chives

  • ½

    tsp finely chopped fresh thyme

  • 1

    tsp chopped fresh parsley


Prepare batter in a blender. Combine eggs, flour, milk, melted butter and salt. Blend until smooth. Strain into a small pitcher, cover and refrigerate for 4 to 28 hours. Preheat oven to 425. Spoon 1/2 tsp of roast beef fat into each of 12 muffin cups. Place pan in oven and heat for 2 1/2 minutes. If you don't have roast beef fat, heat pan and then grease with melted butter or canola oil. Add herbs to batter. Fill cups half full. Bake for 15 minutes then reduce heat to 350 and bake for another 15 minutes, or until golden brown. It helps to put the popover pan on a baking sheet for the entire cooking process. Also, 5 minutes before they are done, slit tops with a sharp knife to release steam.


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