Ten years ago this week, I was excited to embark on my first work trip. A trip I had actually volunteered for. I mean who wouldn’t be excited about a meeting in Syracuse… in February….
I spent a few days in NYC before flying further north into the first snow I had seen since moving to Florida in elementary school. I was able to have brunch with my aunt and cousin. After my cousin’s ballet class they met me at Popover Café. I ordered a salad and my aunt insisted on a popover to go with it. That popover and strawberry butter made a lasting impression.
Years later when we were registering for our wedding, I was sure to include a popover pan and was very happy to receive it for Christmas from my brother. I like making popovers on the weekend and saving the extras to eat during the week.
The first time I made these popovers I didn’t realize that you only fill the cups half way, so I ended up with giant overflowing popovers. I now make a half recipe and they turn out much better when following the directions and not filling the cups to the top.
- 5 tablespoons unsalted butter, divided
- 3 eggs
- 1 cup milk
- 1 cup flour
- ½ teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons strawberry preserves
- Preheat oven to 450
- Cut 4 tablespoons butter into small cubes, add to strawberry preserves in a small bowl and set aside
- Coat popover cups with butter
- Divide 3 tablespoons of butter into popover pan cups (1/2 tablespoon each) and set aside
- Melt 1 tablespoon of butter
- Mix eggs and milk in a large bowl
- Stir in melted butter
- Add flour and salt and stir until combined
- Divide batter evenly among cups
- Bake at 450 for 20 minutes
- Reduce temperature to 325 and bake for an additional 15 minutes
- Allow popovers to cool slightly while stirring butter and strawberry preserves to combine
- Serve popovers warm with strawberry butter, enjoy!
Have you tried popovers?