May 3rd is National Raspberry Popover Day.
A popover is a light, hollow roll made from an egg batter. It is the American version of England’s Yorkshire pudding. The name comes from the batter swelling and popping over the pan. You could make regular popovers and fill them with fresh raspberry or try Raspberry Butter.
Popovers with Raspberry Butter
1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, chilled
rasbperry butter, below
Preheat oven to 425F.
Spray popover pan with nonstick cooking spray.
Place pan on center rack of oven; heat for 2 minutes.
Whisk together flour, salt, eggs, milk and melted butter until it looks like heavy cream (1 to 2 minutes).
Cut chilled butter into 6 even pieces.
Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
Fill each cup half full with batter and bake 20 minutes.
Reduce heat to 325F and bake for another 15 to 20 minutes.
1/4 lb. unsalted butter, room temperature
1/4 cup raspberry preserves
2 tablespoons powdered sugar
Mix all the ingredients unil well combined. Refrigerator unil serving time.
Try these pans for your popovers.
popover image by Jeremy Noble from St. Paul, United States, Wikimedia.org