Strawberry Popovers
Strawberry popovers are the perfect fruit popover. The light and airy puff of the popover combines so well with the sweetness of the strawberry. Make mini or muffin size strawberry popovers.
Servings: 6
Equipment
- Blender
- mini muffin tin
- Chef's squeeze bottle
Ingredients
- 3 tablespoons butter
- 2 eggs (room temperature)
- 1 cup flour
- 1 cup milk
- 1 tablespoon sugar
- ½ teaspoon vanilla
- ½ teaspoon salt
- ⅔ cup strawberries ( 4-5 strawberries)
Instructions
- Heat oven to 425 degrees. Chop strawberries into small cubes.
- In a blender, mix two eggs with milk on medium. Then, add half the flour. Mix again on medium high. Add the remaining flour, sugar and salt, and mix until well blended. Transfer the batter into a chef's squeeze bottle.
- Chop the butter into small pieces. Place one piece of butter in each of the mini muffin tin cups. Once the oven has reach 425 degree, place the mini muffin pan in the oven. Heat about 1 minute until the butter melts and the pan warms.
- Using the chef's squeeze bottle, squirt a small amount of mixture into each muffin tin cup, filling about ½ to ⅔ full.
- Sprinkle a few pieces of strawberries into the popover batter in each muffin cup.
- Quickly return the pan back to the oven and bake about 9 minutes until golden brown but not burned.
- Serve your strawberry popovers on a platter. Consider topping with maple syrup, powdered sugar or a fruit compote.
