This light baked pastry is easy to make and perfect for any time of day.
Course Side Dish
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Servings 6-12 depending on size
1cupwhole milk(237 ml, 8 fl oz)
2tablespoonsunsalted butter(28 grams)
1cupall-purpose flour(125 grams)
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.
Note: If you don't have a popover pan, a muffin pan will work just fine.