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Walnut Creek Magazine

Neiman Marcus Popovers with Strawberry Butter

Jan 08, 2021 12:59PM ● By Pam Kessler
Chef’s Note: The key to making great popovers is bringing the milk and eggs to room temperature before mixing. It’s also important to let the batter sit for an hour before baking it. To make this recipe, you will need a Teflon-lined popover pan with a 12-cup capacity and electric mixer.
(Yield: 12 popovers)
6 large eggs, at room temperature
3 1/2 cups milk
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder

Preheat oven to 450F. Microwave milk on high for 2 minutes or so.
Sift the flour, salt, and baking powder together in a large mixing bowl.
Beat eggs at medium speed for about 3 minutes, until foamy. Stir in the warm milk at low speed. Gradually add flour mixture to eggs at low speed. Beat for 2 minutes on medium speed.
Let batter rest for 1 hour at room temperature. Spray popover tin heavily with non-stick spray.
Fill cups almost to the top with batter. Place popover tin on a cookie sheet.
Bake 15 minutes at 450F. Reduce heat to 375F and bake for 30-35 minutes more.
Popovers should be a deep golden brown on the outside and airy on the inside.
Serve hot with strawberry butter.
Strawberry Butter
1-pound unsalted butter, softened
1 1/4 cups strawberry preserves
Beat the butter until light and fluffy. Add the preserves and beat until well combined.
Serve in small ramekins.

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