Author Notes
Fluffy, golden brown popovers smeared with fresh strawberry butter. —Riley Wofford
Ingredients
- Butter
-
1
stick unsalted butter, at room temperature
-
2 tablespoons
powdered sugar
-
1 pinch
kosher salt
-
1/4 cup
diced fresh strawberries
- Popovers
-
1 cup
all-purpose flour
-
1/2 teaspoon
kosher salt
-
1 cup
whole milk, at room temperature
-
3
large eggs, at room temperature
-
2 tablespoons
unsalted butter, melted
Directions
- Butter
-
Beat the butter, powdered sugar, and salt in the bowl of an electric mixer on medium speed for about 2 minutes, until smooth and creamy. Add the strawberries and beat for another minute, until combined. Transfer to a small bowl and chill in the refrigerator for at least 30 minutes, until firm.
- Popovers
-
Preheat the oven to 425°F and place a rack in the lowest part of the oven. Lightly grease a 12-cup mini popover pan.
-
Beat the flour, salt, milk, eggs, and melted butter in a medium bowl with a hand mixer, mixing until smooth. Divide the batter between 10 popover cups. Bake for about 15 minutes, until golden brown. Reduce the oven temperature to 350°F and bake for another 10 to 15 minutes, until cooked through but still doughy in the center. Serve warm with the strawberry butter.
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