Spring Lemon Herb Popovers

If you have never had a popover you are truly missing out! This photo doesn’t give the popover the justice it deserves. From the outside they look like inflated muffins with crisp, crunchy edges but inside they are almost hollow and have a custardy layer on the bottom with a chewy inside. They are extremely light, airy and pair with anything you make! In honor of my week dedicated to lemons this recipe celebrates lemon and spring herbs (chives, thyme, dill) in the popover! Just note, you will absolutely need a popover pan so before you try this recipe be sure you’ve got one on hand or head to any local store – Target, Williams-Sonoma, etc. You will get your money’s worth with this kitchen pan, I promise!

Spring Lemon Herb Popovers
  • 1 cup whole milk
  • ¾ cup flour
  • 4 large eggs, room temperature
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh arugula, finely diced
  • 1½ tablespoons fresh chives, finely diced
  • 1 teaspoon fresh thyme leaves, finely diced
  • 1 tablespoon fresh dill, finely diced
  1. Preheat oven to 400 degrees. Coat a non-stick popover pan with PAM cooking spray or butter.
  2. While the oven is heating combine the flour, salt and pepper in a small mixing bowl and stir to combine. Also combine the lemon zest and herbs in a separate small bowl and use a fork to stir the herbs together.
  3. When oven has almost reached 400 degrees, place room temperature eggs in a bowl and whisk to lightly blend.
  4. Place the milk in a microwave-safe container and heat on high for 45 seconds. Stir and heat 30 additional seconds on high. Pour the milk into the bowl with eggs and whisk together to combine.
  5. Add the flour mixture to the eggs and milk in the bowl and continue to whisk together. It will be a watery batter.
  6. Pour the fresh herbs into the bowl and whisk into the mixture just to mix up the batter and integrate the herbs. Pour evenly into all of the six popover molds, filling them approximately ¾ of the way full.
  7. Place the plan in the oven. DO NOT OPEN THE OVEN WHILE THE POPOVERS ARE COOKING! This will cause them to deflate.
  8. Cook the popovers at 400 degrees for 20 minutes. Reduce the heat to 375 for an additional 15-20 minutes. Popovers should be expanded over the top of the molds, dark brown and firm when removing from the oven.
  9. Remove pan from oven. Remove the popovers from the pan onto a cooling rack. Allow the popovers to cool to the touch and serve warm.