Recipes // Appetizers // Easy Herbed Popovers

Easy Herbed Popovers


By Susannah Locketti

Growing up my mom didn't serve plain ole bread and butter at the dinner table. Instead, she whipped up these herbed popovers and they are to die for. As kids, we loved watching them go from wet batter to oversized mountains of crispy yet soft popovers fresh from the oven. They would also be a sophisticated yet simple pairing with eggs in the morning or a salad in the afternoon. At our house, my mom always found a reason to make these and the best part is kids LOVE them.


  • 1 cup sifted flour
  • 1/2 tsp salt
  • 1/4 tsp dried tarragon
  • 1/4 tsp dried parsley
  • 1/4 tsp dried chives
  • 2 eggs
  • 1 cup milk
  • 1 TB oil


  1. Preheat the oven to 425 degrees and coat a muffin pan with cooking spray or brush with melted butter.
  2. Combine all ingredients and mix well. Allow to rest for a minute or two for the dried herbs to release their flavors.
  3. Fill muffin tins halfway up with the batter and bake for 25 - 30 minutes until they are golden brown and fully expanded.
  4. Serve immediately plain or with a dab of butter.
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