Filed Under: Bread | Side Dish | Whole Wheat

Herbed Spelt Popovers

Recipe By Tessa Arias
August 3rd, 2011

Herbed Spelt Popovers are light and airy with tons of nutty and earthy flavors. Made healthier with the additional of spelt flour!

Yield: 1 dozen

Prep Time: 15 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: Nutty and earthy.
Texture: Light, airy, soft.
Ease: If you have a blender this recipe is beyond easy. Still comes together quickly without a blender. Also, no need for a popover pan – this recipe can be made in a muffin tin.
Appearance: I used a muffin tin since I don’t have a popover pan so mine weren’t as “popped” but they still looked mighty tasty.
Pros: Simple, healthy, flavorful, unique.
Cons: None.
Would I make this again? Yes, would be great for entertaining. 

That’s right, another spelt recipe. Every time I incorporate spelt flour into a recipe I find myself loving it more and more. It has a mellow nuttiness that pairs beautifully with strong herbs, spices, and cheeses. And the nutrition benefits are practically endless. It can be found with other grains and flours at a specialty foods or a health foods store, or you can find it online. If you can’t find spelt flour, you can substitute whole wheat pastry flour.

What’s your favorite flour to bake with?

How to make
Herbed Spelt Popovers

Yield: 1 dozen
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 3 large eggs
  • 1 1/2 cup (12 ounces) milk
  • 1 cup plus 2 tablespoons (4 ounces) whole spelt flour OR 1 1/4 cups whole wheat pastry flour
  • 1/2 cup (2 1/8 ounces) all-purpose flour
  • 3/4 teaspoon salt
  • 2 tablespoons (1 ounce) unsalted butter, melted
  • 2 teaspoons fresh rosemary, finely chopped, or 1 teaspoon dried
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme


  1. Preheat oven to 450°F. Grease a muffin pan or popover pan thoroughly with vegetable oil or non-stick spray. Be sure to grease around the top of the cups as well.
  2. Place all the ingredients in a blender in the order indicated. Blend for 30 seconds, stopping halfway through to scrape down the sides. Allow the batter to rest for 15 minutes.
  3. Alternatively, if you don't have a blender, whisk together the eggs, milk, flours, salt, and butter in a medium bowl. Pour the mixture through a strainer, and press out any lumps. Whisk in the herbs, and set aside the batter to rest.
  4. Batter can be made up to 1 day ahead of time. Grains will benefit from an overnight soak.
  5. When ready to bake, fill muffin tin or popover pan cups with batter about 2/3 full. Bake for 20 minutes. Reduce temperature to 350 and bake for another 10 minutes. Don't open the oven door anytime during baking. Allow popovers to cool in pan for 5 minutes, then gently turn them out of the pan to cool on a rack. Serve warm.

Recipe Notes

Adapted from King Arthur Flour


Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Heidi — August 3, 2011 at 5:44 pm

    I've been enjoying using spelt a lot lately too! I can't wait to get some more, I'm all out! Your popovers look great. I can't believe I've never tried making them myself. The herbs you used sound delicious 🙂

  2. #
    Kelly — August 3, 2011 at 6:43 pm

    Tessa these look so delicious!! I'm so glad I found your blog, I love it! New follower! xoxo

  3. #
    Maris — August 3, 2011 at 11:04 pm

    My mom use to make popovers and I loved them. So happy to see them here!

  4. #
    Lauren @ KeepItSweet — August 4, 2011 at 12:55 pm

    These look wonderful! I've never made popovers before.

  5. #
    Shu Han — September 4, 2011 at 12:59 pm

    I have a bag of spelt flour sitting in my cupboard, so I really hope to try this (: First time at your blog, and really like it, so inspired to see a student like me too that's just as crazy about cooking!

  6. #
    Robert Read — November 24, 2013 at 8:14 am

    I have made these popovers a dozen times and they keep getting better each time. A friend of my sons could not each the flour based popovers I made so I found this spelt version in the King Arthur cook book and to my surprise they were great. If you are serving them with a beef roast dish use the pan drippings in the muffin tin for some amazing flavor.

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