This light baked pastry is easy to make and perfect for any time of day.
I first fell in love with popovers in college. I remember my roommates and I would make a batch sometimes late at night, slather them with strawberry jam and talk about all the things that girls in their early twenties do. Boys, probably. I didn’t have much luck with the boys in college, so there were a lot of popovers.
Looking back I think I made out pretty good. I’d trade any of those guys for a dozen popovers any day.
Popovers are a simply wonderful treat that I think most people completely forget about. The batter is almost identical to crepe batter, but thanks to high oven temperatures and a special popover pan the batter puffs and gets a little crisp on the outside while the almost hollow center stays soft and chewy.
Popovers can take on a wide variety of flavors and add-ins (check out these cheese popovers I made a few years ago), but I think these raspberry popovers are my favorite. They’re fresh and flavorful. I baked them one afternoon with my friend Becky while we talked about boys— my little Johnny, and her soon-to-be baby boy.
My twenty-something self would be proud. I’m still enjoying the popovers, but the boy situation has definitely improved.
baking tip:What makes popovers "pop"
Popover batter is simple, with few ingredients and no chemical leaveners. So what makes them rise? While baking at a high temperature, the eggs in the batter create steam, and the gluten in the flour prevents that steam from escaping. The tall narrow cups of the popover pan force the popovers up and up, and the steam comes together to make one big bubble which remains after they’ve baked, giving them their characteristic hollow center.
- 2 large eggs
- 1 cup whole milk (237 ml, 8 fl oz)
- 2 tablespoons unsalted butter (28 grams)
- 1 cup all-purpose flour (125 grams)
- 1 tablespoon sugar
- ¼ teaspoon salt
- Zest of 1 lemon
- Handful of fresh raspberries
- Preheat oven to 375°F.
- In a large bowl, whisk together the large eggs and milk. In a separate bowl combine the flour, sugar, salt, and zest. Add to the egg mixture and stir until just combined. It's okay if it's a little lumpy.
- Melt the butter in the microwave and then brush it into the cups of a popover pan or muffin pan. Place pan in the oven to heat it up while the oven finishes preheating.
- Pour the batter into the prepared pan, filling each cup to about ⅔ full. Scatter a few raspberries over the tops of each cup. Bake until puffed and golden, about 35-45 minutes. Serve immediately, popovers will deflate slightly as they cool.