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    Popovers With Strawberry Butter

    Prep Time: 1 1/4 hours
    Cook Time: 50 minutes
    Servings: Makes 1 dozen

    List of Ingredients





    6 eggs
    3 1/2 cups milk
    4 cups all-purpose flour
    1 1/2 teaspoons salt
    1 teaspoon baking powder

    Strawberry butter
    1 pound unsalted butter, softened
    1 1/4 cups strawberry preserves

    Recipe



    Instructions:
    Preheat oven to 450 degrees. Warm the eggs to room temperature under
    hot running water for 3 to 4 minutes. Microwave the milk on high for
    2 minutes or until warm to the touch.

    Mix the flour, salt and baking powder together in a large mixing bowl.

    Beat the eggs at high speed until foamy and pale in color, about 3
    minutes. Stir in the warm milk at low speed. Gradually add the flour
    mixture to the beaten eggs at low speed. Beat for 2 minutes on medium
    speed. Let the batter rest for one hour, if possible.

    Spray the popover tin heavily with food release spray.

    Fill cups almost to the top with batter. Place popover tin on a
    cookie sheet. Bake 15 minutes at 450 degrees. Reduce heat to 375
    degrees and bake for 30 to 35 minutes more. Popovers should be a deep
    golden brown on the outside and airy on the inside. Serve hot with
    strawberry butter.

    Beat the butter until light and fluffy. Add the preserves and beat
    until well-combined. To serve, spoon into one-ounce ramekins or on

    Nutrition:
    Per serving for popovers only: 232 cal.; 10 g pro.; 36 g carb.; 5 g
    fat (2 sat.; 2 monounsat.; 1 polyunsat.); 116 mg chol.; 399 mg sod.;
    1 g fiber; 21 percent calories from fat.
 

 

 

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