Popovers

Growing up in Dallas, my favorite childhood memory was going to Neiman Marcus with my Grandmother and her sister, to enjoy popovers, strawberry butter, and warm broth. For years I have tried to recreate the famous popovers I enjoy so much, but have had plenty of batches that never “popped”. I seem to have the best results when my milk is warm, eggs are at room temperature, the batter rests an hour and the oven is piping hot. It might seem like a tedious process, but I promise the results are well worth it! To create strawberry butter I mix softened butter and a little no sugar added strawberry jam in a food processor. I have tried using fresh strawberries and frozen strawberries but the best results are when the butter is mixed with jam. My next popover adventure will be figuring out how the Polo Bar created caramelized onion and gruyere popovers. Enjoy! xoxo

Images via Alex Phillips.

Print Popover Recipe.

3 1/2 cups milk, warmed

4 cups flour

1 1/2 teaspoons salt

1 teaspoon baking powder

6 large eggs, room temperature

Preheat the oven to 450 degrees. Warm milk in the microwave for 2 minutes. Sift flour, salt, and baking powder in a large bowl.

Beat eggs with an electric mixer fitted with a whisk attachment on medium speed for about 3 minutes. Eggs should be foamy and pale in color. Turn down the mixer to low and add warm milk. Gradually add the dry mixture and beat on medium speed for about 2 minutes. Let batter rest for 1 hour at room temperature.

Spray Teflon-lined popover pan with nonstick spray. Fill the popover cups just slightly below the top with batter, place the popover pan on top of a cookie sheet, and transfer to the oven. After 15 minutes of baking at 450 degrees, turn the oven temperature to 375 degrees and bake for another 30 to 35 minutes. Popovers should be a deep golden brown color on the outside and airy on the inside. Serve popovers hot with strawberry butter.