Summer-Thyme Popovers

An easy, fluffy alternative to bread


Okay, okay- I can hear you all moaning as you read the title, but hear me out! Popovers aren’t just for wintertime. These nifty little meal accompaniments can be light and satisfying, without weighing you down. It was a warm summer on the West Coast. Not as oppressively hot as back East, but hot still the same, and who likes to eat heavy food when it gets hot? I sure don’t. Too much pasta, heavy beef dishes and sauces are too hard to digest and make it hard to sleep at night. Even when there’s air conditioning. But sometimes, even I feel the need for some carbs.

I have a great little urban garden on my balcony and am always looking for ways to use up my extra oregano, rosemary, dill and thyme. I brought my extra oregano over to my friend Donna’s house last week. She has an amazing outdoor kitchen with a pizza oven. She and her hubby host pizza-making parties all the time.
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I use the fresh dill in my eggs in the morning and the rosemary gets used in a lot of chicken and lamb dishes. That left the thyme. I’ve made popovers before and I thought a nice savory version would go well at dinner. So, I added some fresh thyme and a touch of parmesan cheese. Using lower fat milk helps the fat content. Plus, they’re fewer calories than 2 pieces of bread. Actually, some dense whole grain breads can have up to 180 calories per slice! These are only 147 calories each, and they’re nice and fluffy. Enjoy them with grilled chicken, poached salmon or a nice, big dinner salad. Just don’t douse them with butter, alright? That blows the whole thing…

Summer-Thyme Popovers

Prep time: 40 minutes
Cook time: 40 minutes
Nutritional Breakdown:
Calories: 147       Fat: 5gr
Protein: 7gr        Carbs: 18gr
Fiber: 1gr            Cholesterol: 96mg
Iron: 1gr              Sodium: 261mg

1 C organic all-purpose flour
2 t minced fresh thyme
½ t sea salt
1 C 1% low fat milk
2 large eggs
1 T butter, melted
cooking spray
2 T grated Parmigiano-Reggiano cheese

Preheat oven to 375F. Combine flour, thyme and salt with a whisk in a medium bowl. Set aside. Mix milk and eggs in a large bowl with a whisk until frothy. Let sit for 30 minutes. Slowly add dry mix to milk mixture, whipping well with whisk or hand mixer until thick. Spray popover cups with cooking spray. Place in oven for about five minutes. Take cups out and sprinkle the cheese in each cup. Then, evenly divide batter among the cups. Bake for 20 minutes, then turn popover pan front to back in oven. Bake another 20 minutes until nice and golden. Serve.

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  • I made these tonight but they turned out quite dense. I'm wondering if it's because I never found a place in the directions for the 1 Tbsp of melted butter. So, I never added it, not knowing when it should be mixed in. Also, the cooking spray got too brown when I put the muffin pan in the oven for about five minutes. Just an observation. Any idea on the butter? I'd like to try these again. Thanks! :)

    Oct 27, 2011 at 10:56 PM

  • Snooth User: Rona Lewis
    359096 115

    Yaah! You're right, Lisa! The butter goes in the mix right after mixing the dry mix into the milk. That should help it be a little richer and fluffier! For the muffin pan, was it a regular butter spray or a veggie oil spray? Perhaps try a little peanut or grapeseed oil in a Misto and spray the pan. They have a slightly higher burn point. That is weird, though, as mine don't get brown when heated. Did you use a non-stick pan?

    Oct 28, 2011 at 2:10 AM

  • Thanks for the information on the butter. I'm sure that will help. I should've noticed it in the first place. hah It was just a regular veggie oil spray I used and it was a non-stick pan. I'll try the recipe again and let you know how it turns out.

    Oct 28, 2011 at 6:49 PM

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