Wednesday, May 30, 2012

Strawberry Popovers

I had strawberries in my fridge. I hadn't made popovers in a while. What happened in my kitchen was a mixture of these two facts. (Dun dun duhhhhn! - Like Dragnet/Mathnet.)

At Popover Cafe in Manhattan, they serve huge popovers with strawberry butter. I figured I would make strawberry popovers (and add plain butter as needed.) They turned out lovely and the strawberry seeds added a fun texture to the popover.
Strawberry Popovers (basic popover recipe from my Mom's Best Recipe Book)
3 eggs
1 C milk
3 T butter or margarine, melted
1 C flour
1/2 t salt
pulp from 3 strawberries, processed in a food processor

Preheat oven to 375 degrees. Grease muffin pan well. In large bowl with mixer at low speed, beat eggs until frothy; beat in milk and butter until blended. Beat in flour and salt. Stir in strawberry pulp. Fill each muffin cup 1/4-1/3 full with the batter. Bake 30 minutes; then quickly make a small slit in top of each popover to let out steam; bake 8 minutes longer. Immediately remove popovers from pan and serve.
Bake well and prosper!

1 comment:

  1. Savory popovers are always my fav... very yummy delicious with just gravy, even with or without the roast :D Yours strawberry version will be superb if I can eat these with strawberry coulis or jam...Yum!

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