This "perfect" recipe is from the December / January 2009 issue of Cook’s Country magazine, and they really are spectacular. I’ve added an easy recipe for strawberry butter, because if you’ve had had the popovers at Neiman Marcus, you know that is how they are always served. The batter is easy to throw together, and they are great for a Sunday brunch.
Vegetable shortening, as needed
3 large eggs
2 cups low-fat milk, heated to 110 degrees
3 tablespoons unsalted butter, melted and cooled slightly
2 cups bread flour (all-purpose will also work)
1 teaspoon salt
1 teaspoon sugar
1 stick butter, softened
1/3 cup best quality strawberry preserves
*Note: Greasing the pans with shortening ensures the best release, but cooking spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for the highest and sturdiest popovers, but an equal amount of all-purpose flour may be substituted.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees.
- Grease interior of 6-cup popover pan with shortening, then dust lightly with flour. Whisk eggs until light and foamy in medium bowl. Slowly whisk in milk and butter until incorporated.
- Combine flour, salt, and sugar in large bowl. Whisk three-quarters of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for 1 hour. (Alternatively, batter can be refrigerated for 1 day. Bring to room temperature before proceeding with recipe.)
- After batter has rested, whisk to recombine, then pour into prepared popover pan (batter will not quite reach top of cups). Bake until just beginning to brown, about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about 10 minutes longer. Transfer popover pan to wire rack. Poke again with skewer and let cool 2 minutes. Turn out popovers. Serve.
- Make Ahead: Once popovers have cooled completely, they can be stored at room temperature in zipper-lock bag for 2 days. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, 5 to 8 minutes.
For the Strawberry Butter
- Beat the butter with electric mixer for 1 minute until fluffy, add strawberry preserves and beat until combined. Serve at room temperature, refrigerate leftovers.