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–+ servings
Lemon popovers are suspended in a wire rack with thyme and lemons in the forefront.

Savory Lemon Thyme Popovers

Savory Lemon Thyme Popovers are baked puffy breads studded with fresh aromatic thyme and tangy lemon zest. They have a wonderfully crisp exterior, a light and airy middle, and a melt-in-your-mouth taste. It's the ideal Spring or Summer comfort food that is sure to brighten up any brunch spread!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Side Dish
Cuisine American
Servings 6 popovers
Calories 167 kcal

Equipment

  • 6-well popover pan or standard 12 cup muffin tin

Ingredients
 

  • 3 large eggs, room temperature
  • 1 cup (8 ounces) whole milk, room temperature
  • 1 cup (120 grams) all-purpose flour, sifted
  • ½ teaspoon Kosher or fine sea salt
  • 1 tablespoon fresh thyme, leaves only or 1 teaspoon dried thyme
  • 1 tablespoon lemon zest (from about 1 medium lemon)
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoon unsalted butter, melted
  • butter, jam or honey for serving

Instructions
 

  • Place the popover pan on the lowest rack of your oven. Make sure you leave room for the popovers to grow. Preheat the oven to 450℉ with the pan inside. (I place my popover pan on a baking tray for easier handling).
  • In a large bowl (preferably one with a spout), whisk the eggs and milk until frothy, about 1 minute.
    3 large eggs, room temperature, 1 cup (8 ounces) whole milk, room temperature
  • Add the sifted flour and salt, and whisk until combined. Do not overmix (a few lumps are ok). The batter will be runny, with a consistency similar to heavy cream. Add the thyme, lemon zest, and pepper, and stir to combine.
    1 cup (120 grams) all-purpose flour, sifted, ½ teaspoon Kosher or fine sea salt, 1 tablespoon fresh thyme, leaves only, 1 tablespoon lemon zest (from about 1 medium lemon), ¼ teaspoon freshly ground black pepper
  • When the oven is finished preheating. Remove the pan, and add ½ teaspoon of melted butter to each of the popover wells (it will sizzle). Divide the batter evenly among the wells, and return the pan to the oven. Bake at 450℉ for 15 minutes (set a timer). After 15 minutes, reduce the oven temperature to 350℉ and continue baking for 10-20 minutes or until puffed up, and golden brown. DO NOT open the oven door.
    2 tablespoon unsalted butter, melted
  • Immediately remove the popovers from the pan. Serve with butter, jam, or honey.
    butter, jam or honey for serving

Notes

    1. Make sure your ingredients are at room temperature or else the batter won't rise
    2. Whisk the eggs and milk for at least one minute until frothy.
    3. Preheat your popover pan! I like to place mine in the oven as soon as I set it.
    4. To avoid a soggy, deflated interior, resist the urge to open the oven door while baking.
    5. Set a timer so that you can remember to decrease your oven temperature.
    6. Remove the popovers immediately from the pan when they are finished baking.
    7. To keep them inflated for longer, using a sharp knife-poke a few small holes in the popovers to let out some steam.
Making popovers in a muffin pan:
Divide the batter among 10 cups of a standard 12-cup muffin tin. This will ensure a better rise than using all the entire muffin tin. 

Nutrition*

Serving: 1 popover | Calories: 167kcal | Carbohydrates: 19.7g | Protein: 6.8g | Fat: 6.8g | Saturated Fat: 3.6g | Cholesterol: 105mg | Sodium: 246mg | Potassium: 141mg | Fiber: 1.1g | Sugar: 2.8g | Calcium: 69mg | Iron: 2mg

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.

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