Makes 12 popovers
- 6 large eggs, room temperature
- 3 1/2 cups whole milk, room temperature
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 4 cups flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
For strawberry butter:
- 1 1/2 cups butter, room temperature
- 1 cup good quality strawberry preserves
-In a blender or standing mixer, combine eggs, milk, and melted butter. Blend on high until smooth, about 10 seconds.
-In a large bowl, sift together the flour, salt, and baking powder. Add the dry mixture to the wet and blend, until just combined (10-15 seconds).
-Let the batter sit at room temperature for 1 hour.
-Preheat the oven to 450 degrees F. Place an oven rack in the middle position and place an empty popover or muffin tin on the rack. Once the pan is hot, remove it and coat evenly with nonstick spray.
-Working quickly, fill the molds almost to the top with batter. Immediately place back in the oven and bake for 15 minutes, then reduce heat to 375 degrees F and bake an additional 20-25 minutes, or until deep and golden brown.
-Do not open the door as the popovers bake, as it could cause them to collapse. Once golden brown, remove from the pan and let cool on a wire rack. To keep the popovers crispier for longer, use a skewer to carefully pierce the sides of the popovers allowing steam to escape.
-Meanwhile, place the butter in the bowl of an electronic mixer and beat on high until fluffy and light. Add the preserves and beat until well combined. With an ice cream scooper, scoop the butter into ramekins and serve immediately.
-Serve popovers with generous spoonfuls of strawberry butter.
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