These popovers with strawberry butter from Neiman Marcus are light, airy, yet still substantial. Serve smothered with strawberry butter for breakfast or simply alone alongside any dinner.
Popovers with Strawberry Butter
- Quick Glance
- 30 M
- 3 H
- Makes 12
- For the strawberry butter
- For the popovers
Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined.
Serve immediately or cover and refrigerate for up to several days.
Preheat the oven to 450°F (230°C). Adjust the oven rack to the lowest position.sss
Place the milk in a bowl and microwave on high for 1 1/2 to 2 minutes, or until warm to the touch.
In a large bowl, sift together the flour, salt, and baking powder.
Crack the eggs into the bowl of a stand mixer fitted with a whisk and beat on medium speed until foamy and pale in color, about 3 minutes.
Turn down the mixer to low and add the warm milk. Gradually add the flour mixture, increase the speed to medium or medium-high, and beat for about 2 minutes.
Turn the machine off and let the batter rest for 1 hour at room temperature.
Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a rimmed baking sheet. If you only have a single popover tin, you’ll need to bake them in 2 batches.
Bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes more, until the popovers are golden brown on the outside and airy on the inside.
Turn out the popovers and serve hot, with strawberry butter if desired. To reheat any leftover popovers without compromising texture, warm them in a preheated 400°F oven for about 3 1/2 minutes. Originally published April 15, 2003.
Keep the strawberry butter refrigerated in an airtight container. This spread will last for two to three days.
The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.
Recipe Testers' Reviews
Although a bit more “bready” than other popovers I’ve made, these giants were still airy, and eggy. Just what a popover should be. The strawberry butter was a luscious gilding of the lily. The popovers made a great breakfast. Served with a savory butter and a bowl of soup, they’d also be perfect for lunch or dinner.
I think I was a little overzealous filling my popover pan “almost to the top” because our popovers blew up and then fell over a little bit. They didn’t fall apart, fortunately, and were absolutely gorgeous, ginormous, and delicious. I’d recommend checking on them frequently during the last 30 minutes—my oven runs hot and I had to turn the heat down to 350°F and they only needed 25 minutes to finish baking.
The strawberry butter is a revelation!! Next time I will divide the butter and make several different types (blueberry? blackberry? apricot? cherry?) for my guests to try. And oh my, don’t get me started on the herby compound butters you could make to serve these popovers with soup or a salad. I swoon.
Popover tins yield 6 popovers. This recipe makes 10 to 12 so it’s worth noting you'll be making 2 batches. Plan accordingly.