Garlic-Herb Yorkshire Pudding Popovers

Yorkshire pudding rose in northern England as a crisp, hollow vessel for roast drippings. These garlic-herb popovers bake tall in a scorching tin with rosemary, thyme, parsley, and a Parmesan finish for savory lift.

Serves 4 · 25 min prep · 25 min cook

Estimate for one serving

• 245 cal
• 10g protein
• 24g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 1 cup whole milk
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, finely chopped
• 3 garlic cloves, minced
• 3 tbsp beef drippings or neutral oil
• 1/4 cup grated Parmesan cheese

Instructions

1. 1Position a rack in the lower third of the oven and preheat to 450°F. Place a 12-cup muffin tin inside so it heats thoroughly while you prepare the batter.
2. 2In a large mixing bowl whisk the flour with the salt and pepper until evenly combined and free of lumps.
3. 3Crack the eggs into a separate bowl and beat lightly, then gradually whisk in the milk until the mixture is smooth and frothy.
4. 4Pour the wet mixture into the flour and whisk vigorously until a thin, lump-free batter forms; it should ribbon off the whisk. Stir in the minced garlic, rosemary, thyme, and parsley.
5. 5Let the batter rest at room temperature for 20 minutes so the flour hydrates fully and the herbs perfume the liquid.
6. 6Carefully remove the hot muffin tin from the oven. Spoon a scant teaspoon of beef drippings or oil into each cup and swirl to coat the bottoms and sides.
7. 7Return the tin to the oven for 3 to 4 minutes until the fat is shimmering and nearly smoking.
8. 8Working quickly, pour the rested batter into the hot cups, filling each halfway. Sprinkle grated Parmesan over the top of each.
9. 9Bake without opening the door for 18 to 22 minutes until the popovers have risen dramatically, the tops are deep golden, and the sides feel crisp when gently tapped.
10. 10Remove from the oven and immediately loosen each popover with a thin spatula. Serve hot so the herb crust stays fragrant and the interiors remain airy.