Herb-Crusted Yorkshire Pudding Popovers

Yorkshire pudding hails from northern England, where a simple batter meets blistering-hot fat and puffs into golden cups. This herb-crusted take folds rosemary, thyme, and parsley into the mix for fragrant, airy popovers finished with flaky salt.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 320 cal
• 11g protein
• 30g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 1 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh parsley
• 1/2 tsp garlic powder
• 3 tbsp vegetable oil or melted beef fat
• 1/2 tsp flaky sea salt
• 2 tbsp unsalted butter for finishing

Instructions

1. 1Finely chop the rosemary, thyme, and parsley. Whisk flour, eggs, milk, kosher salt, pepper, garlic powder, and half the chopped herbs into a smooth batter. Rest 15 minutes.
2. 2Preheat oven to 425°F. Place a popover pan or sturdy muffin tin in the oven with oil divided among the cups. Heat until the fat is very hot and shimmering, 8 to 10 minutes.
3. 3Stir the remaining herbs into the batter for a final boost of aroma. Carefully pour batter into the hot cups, filling each halfway to two-thirds.
4. 4Immediately return the pan to the oven and bake 15 minutes at 425°F, then reduce temperature to 350°F without opening the door and continue baking another 15 to 18 minutes until deeply golden, tall, and hollow-sounding when tapped.
5. 5The exteriors should be crisp and the interiors airy with a slight custard chew. If they brown too fast, tent loosely with foil for the last few minutes.
6. 6Remove from the oven and pierce the side of each popover with a small knife to release steam so they stay crisp. Brush the tops lightly with melted butter.
7. 7Sprinkle immediately with flaky sea salt and any leftover herb bits so they adhere to the buttery crust.
8. 8Serve the herb-crusted popovers hot as the clear star of the plate—tear open to show the steam and airy crumb, and offer extra butter or a simple pan gravy on the side for dipping.