Spring Herb Popovers


  • Prep Time10 mins
  • Total Time35 mins
  • Makes12 servings
Spring Herb Popovers

Spring herb popovers recipe Photo, Roberto Caruso

Chatelaine Triple Tested

Packed with fresh spring herbs and buttery Yorkshire pudding flavour, these irresistible popovers are perfect for serving at brunch or dinner.


  • 2 tbsp canola oil

  • 1 cup all-purpose flour

  • 1 tbsp finely chopped basil

  • 1 tbsp finely chopped chives

  • 2 tsp finely chopped tarragon

  • 1/2 tsp salt

  • 3 eggs, at room temperature

  • 1 cup milk, at room temperature

  • 1 tbsp butter, melted


  • PREHEAT oven to 450F. Measure 1/2 tsp oil into each cup of a muffin pan. Swirl muffin pan, then heat in oven for 5 min.

  • STIR flour together with herbs and salt in a large bowl.

  • WHISK eggs in a small bowl. Whisk in milk and butter. Pour egg mixture into flour mixture and whisk just until combined. (It’s okay if the batter is slightly lumpy.)

  • REMOVE muffin pan from oven and immediately fill each cup with a scant 1/4 cup batter.

  • BAKE in centre of oven until popovers puff up and are dark golden, 18 to 20 min. Serve warm.

Nutrition (per popover)

Calories 95, Protein 3g, Carbohydrates 9g, Fat 5g, Sodium 126mg.

Kitchen tip For best results, use regular vegetable oil to coat the muffin tins. We tried using vegetable-oil spray instead, but we didn’t get the results we wanted.