(This dairy free Herb and Black Pepper Popovers recipe is inspired by the recipe at A Beautiful Mess, so click here for that.)
Step by Step Instructions:
Herb and Black Pepper Popovers are insanely easy, so here’s what you’ll need: Salt, 1 cup of AP Flour, 1/4 cup of Vegan Butter (I love the Earth Balance brand), Fresh Herbs (today I went with Sage, Oregano, and Thyme), Black Pepper, Almond Milk, and 2 Eggs.
Go ahead and preheat your oven to 450 degrees, and then put the popover pan in the oven as it preheats. Then melt your vegan butter, and you can see how beautifully it melts. Once it’s melted, set it to the side because you want it to cool a bit. I was so impressed with how the vegan butter melted, because I would have thought it was the real thing!
Carefully wash the gorgeous herbs and pat them try, because you don’t want them to be wet at all.
Then thinly slice/chop up the sage and oregano until you have 1/2 teaspoon of each. You’ll then want to carefully pull the thyme leaves from the stem until you have 1/2 teaspoon, and I prefer to buy the thyme with a more woody stem so it’s easier to pull the leaves off of them.
Oh I wish you could smell how amazing these herbs smelled, but you can’t (sorry!), so set them in a bowl and place them to the side.
It’s time to whip up your Herb and Black Pepper Popovers, so in a medium-sized mixing bowl, add the cup of flour and 1/2 teaspoon each of salt and freshly cracked pepper.
Then add 1 3/4 cup of almond milk to the bowl.
So next carefully add the melted butter and 2 eggs to the bowl.
Use a whisk and then mix until the batter is smooth and pretty much clump free.
Add half of the herbs to the batter, and then set the rest of the herbs to the side.
Now the batter gets whisked away until the herbs are combined.
First spray the tins (that are very hot) with cooking spray, and then pour the batter into the popover tins so they are about 2/3’s full. You should get about 10 mini popovers out of this recipe, so keep that in mind as you divide the batter.
Finally sprinkle the remaining herbs over the top of each popover. Then bake first for at least 15 minutes at 450 degrees and you’ll see the popovers rise up. Note that if your oven tends to take a little longer to bake, then you could add a couple of minutes to the baking at this point. Then reduce the heat to 300 and continue baking for another 8-10 minutes or until the popovers are a lovely golden brown color and start to pull away from the sides of the tin.
Once the Herb and Black Pepper Popovers are done, remove them from the oven and then let them sit in the tin for about 5 minutes.
Then gently transfer them to a wire cooling rack and enjoy them while they’re still warm. One of my favorite tricks is to use chopsticks or toothpicks (I used the former this time) so that you can carefully remove them from the pan and transfer to the cooling rack.
I mean aren’t these perfect for your next dinner, because they’re gorgeous?! I love how light and fluffy they are, but they’re also so flavorful. I’m so excited for you to enjoy these Herb and Black Pepper Popovers, because they smell absolutely fantastic and then they taste even better! So happy baking!
Dairy Free Herb and Black Pepper Popovers
Yield 10 mini popovers
Oh my are these popovers so wonderful. You'll find that they'll go so well with so many meals, so definitely keep plenty of fresh herbs on hand!
- 1/4 cup Vegan Butter, melted and cooled (the stick form from Earth Balance is super handy)
- 1 cup of All-Purpose Flour
- 1 1/2 teaspoons Fresh Herbs, chopped (I did 1/2 teaspoon each of sage, thyme, and Oregano)
- 1/2 teaspoon Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 3/4 cup Almond Milk
- 2 Eggs at room temperature
Begin by preheating the oven to 450 degrees and place the popover tin in the oven as it preheats.
Then melt your butter and let it cool if you haven’t already.
When all of your ingredients are ready, add the flour, salt, ground pepper, milk, melted butter, and eggs to a medium-sized mixing bowl (if you have one with a spout then definitely use that) and whisk until the batter is pretty smooth. It’ll be a very thin batter, and that’s what you want!
Then add HALF of the herbs into the batter (reserving the rest to top the popovers) and whisk to combine.
Remove the hot popover tin from the oven and carefully pour the batter into the tins so they are about 2/3’s full. You should get about 10 mini popovers out of this recipe. Then top each popover with the remaining herbs.
Bake the popovers for 15-17 minutes (depending on your oven) until the popovers have risen nicely. Then turn the heat down to 300 degrees and bake for another 8-10 minutes or until the popovers start to turn a golden brown and pull away from the edges of the tin.
Remove the tin from the oven and let the popovers sit in them for 5 minutes. Then carefully transfer them to a wire cooling rack and eat them while they’re still warm. Enjoy!!
Quick Note: You can use a muffin tin if you don't have a popover tin, but just note they probably will be a bit more dense.
Serving Size 1 mini popver
Amount Per Serving
% Daily Value
Total Fat 6 g
Saturated Fat 2 g
Unsaturated Fat 3 g
Cholesterol 37 mg
Sodium 204 mg
Total Carbohydrates 9 g
Dietary Fiber 1 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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