Popovers are like the American version of Yorkshire Pudding, and they’re absolutely delightful to bake!
Imagine a thin batter magically transforming into a crispy, hollow shell with a rich, buttery, eggy flavor. In the US, people enjoy them sweet or savory – I love mine with butter and jam, especially strawberry butter!
If you don’t have a popover pan (like the one we used), no worries! A regular muffin tin will do, though they won’t puff up as much.
Here’s a quick and easy recipe for 6 standard popovers:
Popovers with Strawberry Butter
Popovers:
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 tsp kosher salt
- 2 eggs (room temp)
- 1 cup whole milk (room temp)
- 1 tbsp melted butter (cooled)
Strawberry Butter:
- 1 stick (1/2 cup butter (softened to room temp))
- 3 tbsp strawberry jam
Popovers
- Preheat your oven to 400ËšF, and pop that popover pan in while it warms up. Throw all the ingredients into a blender, give it a whirl until smooth, and pour the batter into the greased pan or muffin tin.
- Bake for 35-38 minutes without peeking! Soon, you’ll have tall, golden-brown popovers begging to be eaten.
Strawberry Butter:
- Whip the softened butter until creamy, mix in the jam, and voila! Serve this luscious concoction with your warm popovers – you won’t be disappointed. Don’t forget to save this easy recipe for your next baking adventure!
