Had so much fun making popovers with Caroline!
This is a savory popover recipe using fresh sprigs of tarragon. (You can make them without the fresh herbs if you want to serve them with butter and jam.)
When we made these on my Facebook LIVE and IGTV, they were absolutely delicious! However, there was not enough batter to get them as high and puffy as I like so we revised the recipe below and doubled the batter. The last photo shows you what a big puffy one looks like!
- 10 tablespoons melted organic butter
- 4 eggs
- 2 cups organic whole milk
- 2 teaspoons organic sugar
- 2 teaspoons sea salt
- 2 cups organic all purpose flour
- 2 tablespoons fresh tarragon, leaves only (optional)
Preheat oven to 425 degrees.
Brush a 6-cup popover tin (or 12-cup muffin tin) with melted butter. Place a spoonful of melted butter into the bottom of each cup. Place the tins into the oven to get them hot while you make the batter.
In a large bowl (preferably with a pour spout) beat together eggs, 3 tablespoons of melted butter, sugar and salt. Gradually add the flour and whisk until smooth.
Remove the hot tins from the oven. Place a few leaves of tarragon into each cup. Pour the batter into the cups about ¾ full.
Place the tins back into the 425 degree oven for 15 minutes. Without opening the door, turn down the heat to 350 degrees and cook for another 15-20 minutes. When the popovers have been in the oven for 30 minutes, open the door to check for doneness. They should be lightly browned on the edges and very puffy. When they look done, remove from oven and serve immediately with extra butter.