How to Make Popovers with Herb Butter (Foolproof Recipe)

Are you ready for the holidays?  My kids are almost out of school for their Winter Break and we’re already getting excited for the time off.   I personally can’t wait to hang out and spend time with the family.  We’ll have relatives visiting from overseas and everyone in the family is looking forward to that as well.  How about you?  What are your plans for the holidays?  Leave me a comment below and let me know.



For our holiday meals, my family prefer Prime Ribs over poultry or pork.  This past Thanksgiving, I even spared Mr. Turkey and made a Prime Rib Roast instead.  Besides all sorts of roasted vegetables, I also made these Popovers with Herb Butter as a side dish.  Everyone enjoyed them so much.  They are quite similar to Yorkshire pudding, which its batter consists of  eggs, flour, milk, etc.  I guess you can call these individual Yorkshire puddings?  But the traditional Yorkshire pudding often consists the roast beef’s dripping in the batter while these Popovers don’t.  However, these Popovers still packed with wonderful flavors and aromas from herbs and butter in the batter (and on the side).



These Popovers are simply amazing.  The crust is golden brown and crispy while the inside is fluffy and airy.  It’s heavenly when you serve them warm with a dab of Herb Butter.  Check out my video tutorial for tips and tricks on how to prepare both!  These popovers are pretty much fail proof if you follow my tips.  Your family will definitely love them and be prepare that they’ll ask for seconds.  My recipe makes exactly 12 popovers.  I’ll list the popover pans and other tools that I used at the end of the post for your convenience.  



When I made these popovers again to take pictures and videos, my Kids were so excited and couldn’t wait any longer (see the little hand in the picture above)?!  Yes, these Popovers are truly irresistible!  




Instead of making the traditional dinner rolls, I highly recommend that you try out this Popover with Herb Butter recipe.  You and your tummy will be glad that you did!  Thank you so much for stopping by today.  Stay tuned for more holiday recipe next week!

Tools and Ingredients Used:Popover Pan (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Kitchen Scissors (Click here for more information)
Measuring Cups with Beaker (Click here for more information)
Whisk (Click here for more information)
Cooling Racks (Click here for more information)


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Popovers with Herb Butter:
Makes: 12 Popovers

Ingredients for the Herb Butter:
8 tablespoons of salted softened butter
1 small clove of garlic, minced
2 teaspoons of fresh thyme leaves, chopped
2 teaspoons of fresh chives, chopped
2 teaspoons of fresh rosemary, chopped
zest of 1/2 a lemon

Ingredients for the Popover:
3 large eggs, at room temperature
1 cup whole milk, at room temperature
1 teaspoon kosher salt
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh chives, chopped
1 1/2 tablespoons melted butter, plus more for greasing the pan
1 cup all-purpose flour

To Prepare the Herb Butter:
In a medium bowl, stir all ingredients together until well incorporated. Transfer the herb butter onto a piece of plastic wrap. Roll it up and shape into a log. Refrigerate for at least 2 hours, or until firm.
When ready to serve, unwrap the butter and cut into slices. Transfer to a butter dish and let it soften at room temperature for a few minutes before serving.

To prepare the Popover:
Preheated oven to 425 degrees F.

Grease the popover pan with melted butter. Place on a baking sheet (for easy transfer and clean up), set aside.

In a large bowl, whisk together the eggs, salt, thyme, chives, and milk. Place a sift over the mixture and sift in the flour. Whisk until there’s no big lumps. Transfer the batter into a measuring cup with beaker.

When the oven is preheated, place the greased popover pan in the oven to pre-heat for 2 minutes. Carefully fill the popover pan with batter until half way full in each cup.

Bake for 26 minutes. No peeking. Slightly cool on a wire rack. Serve hot with herb butter. Enjoy!