We’re a total popover loving family. We love the traditional popovers, sugar-crusted popovers and now these rosemary and sea salt popovers. Popovers are my carb of choice because they’re SO easy to make up and require a few simple pantry ingredients. They may look all fancy and formal with their big puffy tops and seem difficult to make, but let me tell you, they’re one of the easiest recipes to make. They even have an exact cooking time which makes them even easier to make up.
I came up with the idea for these popovers after Zoe showed me a picture of some dinner rolls topped with rosemary and sea salt. The rolls look fabulous, and I’m going to give those a try soon, but in the meantime they inspired me to try some rosemary in my next batch of popovers. I’m so glad I did, because these popovers are the BOMB and became a family favorite after one bite. The top of the popover is a bit crunchy and salty from the pinch of sea salt, and the rosemary adds such an amazing flavor to the popover. They’re the perfect savory fall popover. They pair wonderfully with butternut squash soup, my kale salad with pear, toasted almond and aged gouda as well as any steak, chicken or pork dish. If you love popovers and rosemary, then you’re just going to love these.
popovers with rosemary and sea salt:
makes 6 popovers or 12 mini popovers in a muffin tin
- 2 extra-large eggs, at room temperature
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted
- 1 cup all-purpose flour
- 1/4 teaspoon fine kosher salt
- 2 tablespoons (about 5 stalks) fresh rosemary, minced
- approximately 1 1/2 teaspoons coarse sea salt – This is really to taste, you are going to put a pinch of sea salt over each batter filled popover cup
- 2 tablespoons unsalted butter, melted – You’re going to use this to grease the pan
Note: You’re going to pre-heat the oven once the popover mix has been combined.
In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.
Add the 1 cup flour and 1/4 teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here.
I love this grand popover pan from Nordic Ware. It may cost more than the normal popover pan, but it makes the perfect popover and they don’t stick to the pan. The pan is made of cast iron, so it cooks up the popovers evenly. I’ve had mine for 3 years now and I use it at least once a week, if not more, and it’s still looks brand new. If you find yourself making popovers quite often, then I would invest in a good quality popover pan. For those of you that are local, Sur La Table carries this brand. 
Rinse the rosemary, pull the leaves off of the stalk and then mince the rosemary. You don’t have to mince it super-fine, as it’s nice to be able to see the rosemary in the popovers. 
Add in the minced rosemary to the batter and then whisk to combine.
Now it’s time to pre-heat the oven to 450 degrees.
Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.
Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 4oo degrees and then take it out when it reaches 450 degrees.
While the pan is heating up, melt the other 2 tablespoons of butter.
Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that’s fine.
Whisk the batter one more time to froth it up again. Give it a good whisk!
Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.
Sprinkle a pinch of sea salt over each batter filled cup.
Put the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise. You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.
Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp. Mine always take 30-32 minutes to cook to perfection.
Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.
Immediately turn the popovers out onto a drying rack or plate to cool for a few minutes.
Note: Don’t leave them in the tins, as the bottoms will get all wet from the butter.
Popovers rise up and come out differently each time, so don’t be weirded out if you see a strange-looking one, like the one on the bottom right.
My Instagram friend and fellow blogger, Eliza of Cooking with Dough, made up these popovers today using a muffin pan. As you can see, they turned out great!
Popovers are the best when they’re fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.
Here’s our favorite classic popover recipe. This recipe only requires 5 simple ingredients! We pair these with anything and my kids even love them for breakfast with some jam or Nutella inside. They also love them cold as a snack for school.
Here’s our favorite breakfast or brunch treat. These sugar-crusted popovers beat out donuts in our house and have replaced cinnamon rolls for Christmas brunch.
- 2 extra large eggs, at room temperature
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted
- 1 cup all-purpose flour
- ¼ teaspoon fine kosher salt
- 2 tablespoons (about 5 stalks) fresh rosemary, minced
- approximately 1½ teaspoons coarse sea salt - This is really to taste, you're going to put a pinch of sea salt over each batter filled popover cup
- 2 tablespoons unsalted butter, melted - You’re going to use this to grease the pan
- Note: You're going to pre-heat the oven once the popover mix has been combined.
- In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.
- Add the 1 cup flour and ¼ teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here.
- Rinse the rosemary, pull the leaves off of the stalk and then mince the rosemary. You don't have to mince it super-fine, as it's nice to be able to see the rosemary in the popovers.
- Add in the minced rosemary to the batter and then whisk to combine.
- Now it's time to pre-heat the oven to 450 degrees.
- Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.
- Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.
- While the pan is heating up, melt the other 2 tablespoons of butter.
- Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that's fine.
- Whisk the batter one more time to froth it up again. Give it a good whisk!
- Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.
- Sprinkle a pinch of sea salt over each batter filled cup.
- Put the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise. You can turn on your oven's light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.
- Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp.
- Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. My popovers always take 30-32 minutes to cook to perfection.
- Immediately turn the popovers out onto a drying rack or plate to cool for a few minutes
- Note: Don't leave them in the tins, as the bottoms will get all wet from the butter.
- Popovers rise up and come out differently each time, so don't be weirded out if you see a strange looking one.
- Popovers are the best when they're fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.
- 2 extra large eggs, at room temperature
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted
- 1 cup all-purpose flour
- ¼ teaspoon fine kosher salt
- 2 tablespoons (about 5 stalks) fresh rosemary, minced
- approximately 1½ teaspoons coarse sea salt – This is really to taste, you’re going to put a pinch of sea salt over each batter filled popover cup
- 2 tablespoons unsalted butter, melted – You’re going to use this to grease the pan
- Note: You’re going to pre-heat the oven once the popover mix has been combined.
- In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined.
- Add the 1 cup flour and ¼ teaspoon kosher salt, and blend until frothy and bubbly. You really want to give the batter a good whisk here.
- Rinse the rosemary, pull the leaves off of the stalk and then mince the rosemary. You don’t have to mince it super-fine, as it’s nice to be able to see the rosemary in the popovers.
- Add in the minced rosemary to the batter and then whisk to combine.
- Now it’s time to pre-heat the oven to 450 degrees.
- Let the popover mixture rest while the oven is heating up. Note: Letting the mixture rest, gives the flour time to absorb the liquid and gives the popovers a better texture.
- Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 400 degrees and then take it out when it reaches 450 degrees.
- While the pan is heating up, melt the other 2 tablespoons of butter.
- Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that’s fine.
- Whisk the batter one more time to froth it up again. Give it a good whisk!
- Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups.
- Sprinkle a pinch of sea salt over each batter filled cup.
- Put the pan in the oven and bake the popovers at 450 degrees for 15-17 minutes until they begin to brown and rise. You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate.
- Reduce the heat to 350 degrees and bake the popover for another 15 minutes or until the popovers are brown and crisp.
- Note: Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. My popovers always take 30-32 minutes to cook to perfection.
- Immediately turn the popovers out onto a drying rack or plate to cool for a few minutes
- Note: Don’t leave them in the tins, as the bottoms will get all wet from the butter.
- Popovers rise up and come out differently each time, so don’t be weirded out if you see a strange looking one.
- Popovers are the best when they’re fresh from the oven, but if you need to make them ahead, just warm them on a tray in a 250 degree oven until warm and crispy again, about 5 minutes.
Made the rosemary and sea salt popovers last night—big hit! Delicious:)
Yaay! I got the approval from the Jensen clan and that means a lot to me, as you guys are total foodies! Thanks for letting me know sweetie 🙂 Can’t wait to see you in Tahoe! xoxo, Jacquelyn
I ordered the popover pan by Nordic Ware that you recommended and when it arrived, I wasted no time in trying this recipe. The popovers were delicious and so easy to make. I’ll be making the orange ones next. Thanks!
Hi Gretchen! Yaay! I’m so happy to hear that you ordered the popover pan and immediately tried and loved these popovers. Yippee! Try the normal/classic ones also, as they are super tasty and taste great as leftovers. Thanks so much for reaching out and saying hi sweetie! I really appreciate it. I can’t wait to hear what you make up next! 🙂 xoxo, Jacquelyn
I’ve never made or tasted popovers but you have inspired me! I had no idea they were this easy and versatile! I don’t see how Eliza’s picture is of popovers baked in a muffin tin though. They look yummy but they look more like scones to me. ??
I’ve been perusing your blog every morning over coffee and wanted to tell you, Marin Mama, that I very much admire that you are pursuing your passion for cooking and giving so much of your time and energy to write up your recipes, take gorgeous photos (seriously, they look professional!), and share a bit of your spirit with people like me. You are extremely talented and you also seem very kind.
Thank you for helping me to start my days off with a smile!
Hi again, I just wanted you to know I just took the Rosemary Sea Salt Popovers out of the oven. Just for the heck of it I threw in some grated orange zest and red chili pepper flakes into the batter. The house smells great. Tastes very good – can’t wait to have with the soup I just made from your blog – the Italian Wedding Soup. I sampled one of the little meatballs and it was delicious. I love the idea of them over pasta as you had mentioned. Thanks again. Your blogs are fun to read by the way-I enjoy your writing. Donna
Hi Donna! Wow, you went all out on those popovers. What a combination of flavors and I’m sure your house is smelling amazing right now! I never thought to add organze zest to popovers, but now I’m thinking I may at some point! I hope you and your hubby love the soup tonight! It’s totally pouring here and Italian wedding soup and popovers sound perfect! Guess what I’m making up? The best chocolate chip cookies! Yum! I’m so happy that you’re enjoying the blog girl! I so enjoy hearing from you! xoxo, Jackie
Jackie, my husband and I loved the soup. He said it looked like something that we would order in a restaurant.
I love those cookies – Stop it!! I will have to make them again. I do not want a muffin top, dang it!
Donna
Hi Donna! Yaay! I love hearing that hubby loved the soup and thought it was fancy enough to be served at a resturant! You made it, so you should feel proud of yourself girl! Ha! Love the muffin top comment 😉 Don’t feel bad I just caved on my sugar cleanse. I haven’t had sugar since Thanksgiving (give or take a few m&m’s here and there) and now there’s no stopping me 🙂 xoxo, Jackie
Jackie, You are so funny re: the “caved” comment. No sugar at all since Thanksgiving?- Wow.
Hope you don’t mind all the comments on your blog.
Donna
Hey girl! Yes, I was on a sugar cleanse and it wasn’t too hard which I was surprised at. Once you go a full week, you don’t have the cravings! I don’t mind the comments at all girl! xoxo, Jackie
Hmmm, interesting about the sugar cleanse. I am guessing the cravings I have for sweets is intensified by my intense dislike of the winter months.
I don’t like the cravings honestly but I feel stir crazy and want to eat comfort food. Thankfully I do make it to the gym at least three times a week. The cleanse appeals to me. Sort of… ha ha. If (and it’s a big if) I do this, you’re talking no sweets at all, right? – no honey in tea, no products that contain sugar, like the Greek yogurt I eat…?
Oh gosh no, I’m still having raw honey where needed and such, just not having white sugar or dessert. So I guess you could really say that it’s a “dessert cleanse.” 😉
Phew! What a relief.
Mine dropped in the center. What did I do wrong? They were a bit salty. Maybe too much salt caused it. They were still yummy!
Hi Nicole! Sorry aobut your popovers deflating girl! Popovers are tricky and there can be so many reasons why they delfate or come out differently each time. Sometimes mine don’t rise as high or they cook slower or faster. Most of the time popovers deflate becuase they are not cooked long enough. Also, make sure that you don’t open your oven door at anytime during the cooking process as that can cause the popovers to deflate. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. Make sure that the popover pan is hot when you put the batter in as well, and that you have whisked the batter well before putting it into the pan. Also, yes, these popovers are a bit saltier due to the sea salt, so just add less next time. I just add a tiny pinch of sea salt all around the top of each popover. You can also omit the sea salt if you want next time. There already is salt in the batter, so you will still taste a hint of salt. Ok girl! Let me know if you have any other questions! I hope you’re having a wonderful New Years thus far! xoxo, Jackie
Jackie, I made these last night and they were Ah-Mazing! First off, let me say the Nordic Ware popover pan makes a huge difference. I did find it at Sur La Table (on sale!) and can’t imagine how I’ve gone this long without it. My popovers turned out so tall and pretty. The rosemary and sea salt were such yummy additions I don’t know if I can go back to eating them plain. Today, for my mid-morning snack I heated up one of the leftovers and then smeared it with Apricot jam…..what a great pairing! I do think I’ll have to add extra cardio to today’s workout, but totally worth it 😉
Hi Cheryl! I was so happy to get this comment this morning after seeing that you were making them on Instagram. I was curious how you liked them. I’m psyched that you went out and got the Nordic popover pan, and I’m so jealous (but happy) that you got it on sale! It really does make a mean popover! Zoe is hooked on the rosemary and sea salt combination as well, she’s constantly asking me to make them up. I love how you paired them with some apricot jam, that sounds amazing and I would have never thought to add that. If it makes you feel better I haven’t worked out since Thursday! 🙂 xoxo, Jackie
ok i am so excited that these don’t take yeast…i am totally sold on these popovers…I don’t have a popover pan but am so excited to get one. I love the height of these rolls…and rosemary & salt yeah for zoe for sharing the picture!
I love pop overs. These looks scrumptious
Thanks Summer 🙂
All of your popover recipes look so yummy, I’ve decided I’m finally going to buy a pan to start making them. I can’t wait to try your recipes out!
Yaay Jaclyn! You will LOVE your popover pan and you will find yourself making tons of popovers. I use it way more than my muffin or donut pans. 🙂
I’ve never made popovers but when I do I want them to be these! they are stunning – and wow did they pop! gorgeous flavors –
mary x
These look amazing! I can’t wait to give them a shot.
I’m a Marin girl, from Mill Valley, so I automatically love your blog 😉 It’s so fun to use all of the local ingredients the area has to offer!
Hi Zoe! I of course love your name as my daughter has the same name! I’m also happy to hear from a fellow Marin gal! Welcome! I hope you give these a shot, they are so easy and so tasty! Thanks for stopping by and saying hi! xoxo, Jackie
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I’ve been looking forward to seeing this recipe. I’ll be trying these – in muffin tins.
Oh goodness Jackie, these look amazing. I love some sea salt.. and the smell of the rosemary must be perfect! Pinning to make for a dinner soon!
Those Rosemary Popovers looked so good. I went out and bought the Popover Pan and made them. I added some chives from my garden and of course the rosemary. They are so delicious! And so simple to make. I think next time ( which will be real soon) I might add some cheese, garlic, basil…we will see. My condo smells so good!
Awesome Laura! I’m so glad you made them up right away and that they turned out so well for you! Yippee! I’m also glad you got a popover pan. You will use it all the time now, I promise. Thanks so much for trying this reicpe and for also letting me know how it turned out for you! xoxo, Jackie
Cant wait to try these!! Probably go good with the potato soup I just made!!!!
I’m sure they would be fabulous with that potato soup you made up this afternoon. 🙂
You are the popover queen, these look incredible and your photos are gorgeous!
Awww…. You’re super sweet Chris, but you make some mean popovers yourself! 🙂
Yum! I love rosemary in breads!
me too! 🙂
Wow, Jackie these look SOOOOOO good!! They must taste amazing too! thanks for an easy recipe, I must get one of those popover pans soon!
Thanks girls! Yes, you should! They are so worth the investment! I use mine all the time 🙂
They’re gorgeous, Jackie! look at that height and those big puffy popovers! Pinned!
Thanks so much Averie! They were a bit difficult to photograph, but I think after taking 150 photos, I found a few that I liked 🙂
These are so cute! I can tell that they are chewy and soft and so so good!! Love the rosemary addition! Perfection.
Thanks Kristina! 🙂