Popovers with Strawberry Butter

July 13, 2011 at 8:52 am 3 comments

Sorry everyone that I haven’t baked in a while!  It’s been a crazy few weeks, which included a trip to Dallas for my good friends’ wedding over the holiday weekend.  During her wedding weekend, she had a bridal luncheon at the Neiman Marcus cafe.  The Neiman Marcus cafe is a really nice restaurant with amazing popovers and strawberry butter.  Since it was a very “ladylike” luncheon, I felt it would be inappropriate if I took 5 more popovers and stuffed them in my purse.  I figured I would just go home and find a recipe to make them on my own!  So that’s exactly what I did.

I don’t have a popover pan, so instead I used a muffin pan.  The only problem with this is that the popovers end up in really odd shapes.  Most of the popover mass is outside of the muffin cup shape.  I thought it was fine though since I was going more for the taste aspect rather than the look aspect.  And the taste was spot on.    After I filled the 12 muffin cups with batter, I had a good amount of batter left over.  With the leftover batter I decided to see what it would do in a mini loaf pan.  I filled the mini loaf pan and placed it in the oven with the muffin pan.  This wasnt my brightest idea.  The mini loaf pan was on the rack under the muffin pan and when the “loaf” expanded, it had nowhere to go once it hit the rack above, so it spilled over the side.  This wasnt a bad thing, however it did make for a really interesting shape. 

Popover Recipe

  • 3 1/2 cups whole milk (I used fat-free milk)
  • 4 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 6 large eggs
  1. Place the milk in a bowl and microwave on high for two minutes or until warm.
  2. Sift flour, salt and baking powder in a large bowl.
  3. Crack eggs in an electric mixer bowl and whisk on medium for about 3 minutes, until foamy.  Turn the mixer down and add the warm milk.  Make sure the milk isn’t too hot, or it will cook your eggs.
  4. Gradually add the flour mixture and beat for about 2 minutes.  Let the batter rest at room temperature for about an hour.
  5. Preheat oven to 450.
  6. Spray popover pan (or muffin pan) generously with nonstick spray.  Fill muffin cups almost to the top with batter.  Bake for 15 minutes.
  7. Turn oven down to 375 and bake for an additional 30 minutes, or until popovers are deep golden brown.
  8. Serve hot with Strawberry butter.

To make the strawberry butter, mix together 1 1/2 cups butter and 1 cup strawberry preserves.  I used strawberry jelly since that’s all I had in my kitchen.  The next time I make these, I’ll use less strawberry jelly since it was a really strong flavor.  Also, the jelly mixed with the butter was making a really gross color.  It was very unappealing, so I added a few drops of red food coloring.  The food coloring brightened up the butter and made it look a lot more edible.

The final product turned out great.  The outside was crispy, while the inside was light and fluffy.  Since these are mostly made of eggs, they do have an eggy flavor, but nothing over powering.  I’ll definitely make these again for a brunch, or ya know, just a random weekday snack! 


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3 Comments Add your own

  • 1. meagan  |  July 13, 2011 at 8:55 am

    looks yummy, I would like a togo bag ready when I drop off your car later, but no strawberry butter i’m allergic

  • 2. Marcie Reichstein  |  July 13, 2011 at 10:35 am

    The popovers look amazing!

  • 3. Caryn  |  July 13, 2011 at 12:39 pm

    These look delicious!!! I want to try these!


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