My dear friend Annalise and I concocted this recipe for Raspberry Popovers together. It was like a month or so in the making, but when we finally found the time to get together and bake, our ideas came together brilliantly, making these light and fluffy popovers with a touch of elegance with the addition of fresh raspberries.
Our idea began as she told me over her latest great find of a vintage popover pan. I explained the lack of popovers in my life and that I really had never even tasted one, then we decided we had to create some together. In my naiveté of popovers, I suggested raspberry popovers. I really had no idea what typical flavors were but it just sounded nice to me. At this time I had no idea I was talking to the popover queen.
As we easily stirred together the batter and threw a batch into the oven, Annalise told that she often made these growing up. As she explains in her popover post here, these were her baking treat of choice in her college days. So, while I was making boxed brownies and throwing in a snicker bar for a little “gourmet twist,” Annalise was making these beautiful, delicate popovers. I guess she was a bit ahead of me then as far as baking goes.
Through her expertise and my sophomoric knowledge of popovers, together we came up with something outside of the box, which turned out to be quite brilliant. Another lovely example of two minds being better than one!
- 2 large eggs
- 1 cup (237 ml, 8 fl oz) whole milk
- 2 tablespoons (28 grams) unsalted butter
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Zest of 1 lemon
- Handful of fresh raspberries
- Preheat oven to 375 degrees.
- Using a microwave or stovetop, melt the butter. Coat the popover pan generously with melted butter. Place pan in the oven to heat it up while the oven finishes preheating.
- In a large bowl, whisk together eggs and milk.
- Using a separate bowl combine the dry ingredients: flour, sugar, salt, and lemon zest. Add these the egg mixture and stir until just combined. It's okay if it's a little lumpy.
- Pour the batter into the prepared pan, filling each cup to about 2/3 full. Scatter a few raspberries over the tops of each cup or mash the raspberries and fold a spoonful into the mixture of each cup.
- Bake until puffed and golden, about 35-45 minutes. Sprinkle with powdered sugar and serve immediately, popovers will deflate slightly as they cool.
If you don't have a popover pan, a muffin pan will work just fine.