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.
There’s something magical about how popovers arise from a dense batter to ethereally airy heights. These are a little sturdier than some popovers, making them even more satisfying, whether at breakfast or dinner.–Kevin Garvin
Popovers with Strawberry Butter
- Quick Glance
- 30 M
- 3 H
- Makes 12
IngredientsEmail Grocery List
- For the strawberry butter
- For the popovers
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.
We have been putting the strawberry butter on everything since I tested this recipe. The amounts called for make a lot more butter than needed for the amount of popovers so you can spread on everything else for the rest of the week.
The popover recipe I have always used doesn't have baking powder in it and I was interested to see what the difference would be. I actually found these to be heavier than I expected with very few air pockets inside. They did get to be enormous in the oven, much larger than mine ever get. Fresh out of the oven, they are crispy and puffy. Like all popovers, they need to be eaten as soon as possible. I managed to get 14 out of the recipe.