Popovers with Whipped Strawberry Butter

Popovers with Whipped Strawberry Butter

Popovers with Whipped Strawberry Butter

Popovers are a great light substitute to heavy breakfast breads like bagels and muffins. The egg-based pastry is light and fluffy in texture and buttery in taste. They are best served warm from the oven and topped with fruity condiments like this whipped strawberry butter. You can substitute any type of fruit, such as orange slices or fresh raspberries, to make your favorite flavored spread.

Popovers with Whipped Strawberry Butter

Yield: 1 dozen

Prep Time: 15 min

Cook Time: 30 min

Ingredients:

For the whipped strawberry butter:

1 stick unsalted butter, at room temperature
1/3 cup mashed fresh strawberries
2 Tablespoons powdered sugar

For the popovers:

1 1/4 cups all-purpose flour
1 1/4 cups whole milk
3 large eggs
1/2 teaspoon salt
2 Tablespoons unsalted butter, melted
2 Tablespoons unsalted butter, cut into 12 even pieces

Equipment: a popover pan

Directions:

For the whipped strawberry butter:

In the bowl of a stand mixer fitted with the paddle attachment, whip the softened butter with the mashed strawberries and powdered sugar until the ingredients are well blended, about 3 minutes.

Serve the butter immediately or cover and refrigerate it for later use.

For the popovers:

Preheat the oven to 400ºF.

In a large bowl, whisk together the flour, milk, eggs, salt and melted butter until the mixture is the consistency of heavy cream.

Place the empty popover pan in the oven for 2 minutes to heat it.

Remove the heated pan and place one cube of the butter in each cup.

Divide the batter into each of the 12 cups, filling each cup until it's half full.

Bake the popovers for 20 minutes.

Reduce the heat to 300ºF and bake the popovers an additional 10 minutes.

Remove the popovers from the oven and serve them immediately with the prepared butter.

Recipe adapted from Neiman Marcus's Popovers recipe.



Comments

  1. 5
    #

    Ottie says

    Is a popover pan needed or will a muffin pan work?

    • Kelly Senyei replied: — March 22nd, 2013 @ 10:37 am

      Hi Ottie! I haven’t tried this recipe with a regular muffin pan, so I can’t say with certainty. If you do try it, you would definitely want to fill the cups less full, and make sure you put the muffin pan on a sheet tray in case there’s any spillover.

  2. 6
    #

    Jessica Flory says

    These were delicious! I halved the recipe since there’s just two of us and made it in a muffin pan, filling each about half full, maybe a little less. I got 9 mini popovers. There was no mess, and they turned out beautiful! We had some with butter and jam and some with nutella. Yum! Thanks for this recipe :)

    • Kelly Senyei replied: — December 18th, 2013 @ 1:21 pm

      Awesome! So glad you enjoyed the recipe, Jessica!

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