Serves a Crowd

Herbed Spelt Popovers

June 27, 2013
0 Ratings
Author Notes

Remember popovers? Those eggy miracles that wowed you as a child? Overshadowed by souffle, but no less beautiful in their rise, this savory version gets a flavor boost from spelt flour and fresh rosemary, plus dried herbs. The nutty flour doesn't dampen their airy custard texture, and they come together in a snap. —Posie (Harwood) Brien

  • Makes 1 batch
  • 3 eggs
  • 1 1/2 cups milk
  • 1 cup spelt flour, plus 2 tablespoons
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
In This Recipe
  1. Preheat the oven to 450 degrees. Blend all of the ingredients together (you can do this by hand or in a blender). Let the batter rest for 15 minutes.
  2. Grease a muffin or popover tin, making sure to grease the tops as well since the batter will spill over.
  3. Bake for about 20 minutes and then reduce the temperature to 350 degrees and bake for 10 more minutes. (Do not open the door as they're baking! They need privacy, you see.) To check the progress at the end, use your oven light and watch as they puff and pop up.

See what other Food52ers are saying.

  • Tanya
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

2 Reviews

Tanya November 11, 2014
I need to procure some spelt flour, these, sound delicious!
Author Comment
Posie (. November 11, 2014
they are so good! I always forget how popovers are such fantastic comfort food