Popovers with Strawberry Butter
User Reviews
4.8
Popovers with Strawberry Butter
Description
This popover recipe uses a batter blending whole milk, all-purpose flour, kosher salt, baking powder, and eggs, which is mixed thoroughly and allowed to rest before baking. The rested batter, poured into greased popover pans or well-spaced muffin tins, rises dramatically in the oven producing hollow, crisp-sided puffs with a tender crumb inside.
The strawberry butter accompaniment is simply unsalted butter mixed with strawberry jam, creating a spread that adds sweet and fruity notes to the warm popovers. The contrast of the mild buttery bread with the vibrant strawberry butter highlights each component’s texture and flavor.
Popovers baked in this way make an appealing breakfast or brunch item, especially when served fresh and warm. Toasting or reheating them should be done carefully to maintain their hollow interior.
Adapted from the Neiman Marcus Cookbook, this recipe provides clear steps for creating classic popovers paired with a homemade fruit butter.
Ingredients
- 3½ cups milk whole
- 4 cups all-purpose flour
- 1½ tsp kosher salt Diamond Crystal brand
- 1 tsp baking powder
- 6 egg at room temperature, large, 50 g each, without shell
- cooking spray
For the Strawberry Butter
- ½ cup butter 8 Tbsp; at room temperature, unsalted
- ¼ cup strawberry jam
Instructions
- Gather all the ingredients. For this recipe, you will need 2 popover pans. To use muffin tins instead, use every other tin so that the popovers have plenty of room to expand OR pour only half full with batter. If you want to make just 6 popovers, hover your cursor over “12“ servings and move the slide to the left to change the servings to 6.
- Place 3½ cups whole milk in a bowl (or 4-cup measuring cup) and microwave on high for 2 minutes, or until warm to the touch.
- Sift 4 cups all-purpose flour (plain flour), 1½ tsp Diamond Crystal kosher salt, and 1 tsp baking powder together into a large mixing bowl.
- Add 6 large eggs (50 g each w/o shell) to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed for about 3 minutes, until foamy and pale in color.
- Turn down the mixer to low and add the warm milk.
- Gradually add the flour mixture and beat on medium speed for about 2 minutes.
- Turn the machine off and let the batter rest for 1 hour at room temperature.
- When it’s almost 1 hour, preheat the oven to 425ºF (220ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Place each of the popover pans on a baking sheet and spray the pans with cooking spray.
- Fill the popover pans three-quarters full with the batter.
- Transfer to the oven and bake on 425ºF (220ºC) for 15 minutes. Then, turn down the oven temperature to 375ºF (190ºC) and bake for 30 minutes, or until the popovers are a deep golden brown on the outside and airy on the inside.
To Make the Strawberry Butter
- While baking the popovers, make the strawberry butter. Place ½ cup unsalted butter in the stand mixer and beat on high until light and fluffy. Add ¼ cup strawberry jam and beat until well combined. To save the strawberry butter, keep it in an airtight container and store in the refrigerator for 2–3 days.
To Serve
- Serve the popovers warm with strawberry butter on the side.
To Store
- You can keep the leftovers in an airtight container (or bag) and store in the refrigerator for 3 days or in the freezer for a month.
Notes
- Resting the batter for 1 hour helps improve the popovers’ rise and texture.
- Use popover pans or space muffin tins well to let the batter expand fully.
- Serve popovers warm for best texture and spread strawberry butter fresh.
- Reheat gently to avoid collapsing the airy interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12popovers
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 246mg | 10% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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