Ingredients
Scale
For the popover batter
- 3 large eggs
- 300 ml or 1¼ cups whole milk
- 150g or 1¼ cups unbleached all-purpose flour
- 1 g or ½ tsp salt
- 12 g or 1 tbsp granulated sugar (omit if making savoury popovers)
- 12 g or 1 tbsp melted butter (plus more for greasing)
- 3 ml or ½ tsp vanilla extract
For the strawberry butter
- 113 g or ½ cup unsalted butter, softened
- 50 g or 2–3 tbsp fresh strawberries, finely chopped
- 7 g or 1 tsp honey
- Pinch of salt
Instructions
Make the batter
- In a mixing bowl, beat the eggs until light. Add the milk and whisk to combine.
- In another bowl, whisk flour, salt, and sugar. Gradually add to the egg-milk mixture, whisking until smooth.Stir in the melted butter and any flavourings (vanilla, lemon).
- Rest for 30–60 minutes at room temperature (or chill longer).
Preheat oven and pan:
- Preheat the oven to 220°C / 425°F.
- Place a popover tin, muffin tin, or Yorkshire pudding tray in the oven with a little neutral oil in each cup. Let the pan get very hot (5–10 min).
Pour and bake
- Carefully remove hot tin. Fill each cup about ¾ full with batter.
- Bake at 220°C / 425°F for 15 min, then reduce to 190°C / 375°F and bake another 15–20 min, until tall, golden, and crisp. Resist opening the oven early — or they’ll collapse!
Serve
- Split open warm popovers and slather with strawberry butter.
Notes
Or serve with clotted cream, jam, lemon curd, or whipped mascarpone.