Mini 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.

Shopping List

For the popovers:

• 1¼ cups flour
• 1¼ cups whole milk
• 3 eggs
• ½ teaspoon salt
• 2 Tablespoons unsalted butter, melted
• 2 Tablespoons unsalted butter, cut into 12 even pieces

For the whipped strawberry butter:

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

Recipe

Makes 12 mini popovers. Recipe loosely adapted from Neiman Marcus’s Popovers recipe.

For the mini popovers:

Preheat the oven to 400º.

Blend together the flour, milk, eggs, salt and melted butter until mixture is the consistency of heavy cream (about 3 to 4 minutes).

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

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

Divide the batter into each of the 12 cups, filling them half full.

Bake for 20 minutes.

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

Remove and serve with whipped strawberry butter (recipe below).

For the whipped strawberry butter:

Whip together the softened butter, mashed strawberries and powdered sugar until ingredients are well blended (about 4 to 5 minutes).

Serve immediately or cool in refrigerator for later use.