I also think of my grandmother when I make popovers because they are one of her favorites. She has good taste. 🙂
1 cup flour
1/2 teaspoon salt
1 1/3 cups milk
1/4 cup butter, melted and cooled
1 1/2 teaspoons chopped herbs (I used rosemary, sage, and thyme)
First melt the butter and allow it to cool for a few minutes.
In a large mixing bowl (if you have one with a spout, that really works great here), whisk together the flour, salt, eggs, milk, and butter until just combined and nearly no lumps remain. Whisk in half of the chopped herbs.
Preheat your oven to 450°F with the popover pan inside. Once the oven is ready, remove the hot pan and spray with a little nonstick cooking spray. Fill each cup 2/3 full with the very liquid-y batter. Sprinkle on the remaining herbs. Bake for 15 minutes, then turn the oven heat down to 300°F and continue to bake for another 8-10 minutes until the edges of the popovers begin to turn golden brown and start to pull away from the pan.
Second, I baked a couple batches of these just to test a few things out, and one batch I swapped out the butter for vegan butter (earth balance) and the milk for almond milk. The result: pretty much didn’t change the flavor or texture at all. The overall color was a little less golden, but the non-dairy version was just as good as the dairy version. I have not tried a vegan version (with an egg substitute), so I don’t know about that. But just in case anyone can’t have dairy, these can still work great by just swapping those two ingredients.
Credits // Author and Photography: Emma Chapman. Photos edited with