Popovers with Strawberry Butter

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Neiman Marcus Popovers with Strawberry Butter. These homemade airy popovers are light and fluffy in texture. Serve hot with the Strawberry Butter. | JustOneCookbook.com

As the holiday season is approaching, there is one recipe that I really wanted to re-share, and that is Popovers with Strawberry Butter.

I first shared this recipe about 2 years ago and it’s been a popular dish in my family, especially around the holiday season.  Why am I re-sharing?  I created a tutorial video on how to make these heavenly treats and updated the post with new photos.

I first had these popovers many years ago with Mr. JOC while we were still dating.  Before we had our children, Mr. Joc and I enjoyed shopping in the Union Square in San Francisco on weekends and stopping by The Rotunda in Neiman Marcus for lunch.

While waiting for my favorite Lobster Club sandwich, The Rotunda served a complementary popover with strawberry butter instead of bread.  As you slather strawberry butter on airy and fluffy warm popover, you will fall in love with it immediately and crave for more.

Neiman Marcus Popovers with Strawberry Butter. These homemade airy popovers are light and fluffy in texture. Serve hot with the Strawberry Butter. | JustOneCookbook.com

What are Popovers?

They are similar to English Yorkshire puddings. In the UK, Yorkshire puddings are usually served with roast meat and gravy and are a staple of the traditional British Sunday roast. Neiman Marcus shares this recipe in their cookbook as we as on the last page of the children’s menu in the restaurant.  When I discovered I could easily make these at home, I was overjoyed.

Neiman Marcus Popovers with Strawberry Butter. These homemade airy popovers are light and fluffy in texture. Serve hot with the Strawberry Butter. | JustOneCookbook.com

Popovers – Irresistible!

Why do I personally like them so much?  A couple of reasons; first they are really easy to make and secondly I simply can’t resist tasty pastry!  As I am writing this post I could already taste them again.

The best way to enjoy them is straight out of the oven.  As you rip apart the crispy outer shells, warm steam escapes from the slightly doughy and soft bread like inside.  Smear on the tasty strawberry butter and see it melt on the warm popovers and blends together, then take a bite.  Yummy!

Neiman Marcus Popovers with Strawberry Butter. These homemade airy popovers are light and fluffy in texture. Serve hot with the Strawberry Butter. | JustOneCookbook.com

This recipe makes 12 popovers and each popover pan can make 6.  I use 2 popover pans to make them at the same time.  I’ll be making these again soon for this holiday season and I hope you will give these a try and enjoy the popovers and strawberry butter with your loved ones.

Here’s the video on How To Make Popovers with Strawberry Butter on my YouTube Channel! Enjoy!

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Popovers with Strawberry Butter
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes 12 popovers
Ingredients
  • 3½ cups milk
  • 4 cups all-purpose flour
  • 1½ tsp. salt
  • 1 tsp. baking powder
  • 6 large eggs, at room temperature
  • Non-stick spray
Strawberry Butter
  • ¾ cup butter, at room temperature
  • ½ cup good quality strawberry preserves
Equipment you will need
Instructions
  1. Place the milk in a bowl (or 4-cup measuring cup) and microwave on high for 2 minutes, or until warm to the touch.
    Popovers 1
  2. Sift the flour, salt, and baking powder together into a large mixing bowl.
    Popovers 2
  3. Add the eggs into the stand mixer fitted with a whisk. Beat on medium speed for about 3 minutes, until foamy and pale in color.
    Popovers 3
  4. Turn down the mixer to low and add the warm milk.
    Popovers 4
  5. Gradually add the flour mixture and beat on medium speed for about 2 minutes.
    Popovers 5
  6. Turn the machine off and let the batter rest for 1 hour at room temperature.
    Popovers 6
  7. When it’s almost 1 hour, preheat oven to 450F (230C) degree. Place each of a popover pan on a baking sheet and spray the pans with nonstick spray.
    Popovers 7
  8. Fill the popover pans almost to top with the batter.
    Popovers 8
  9. Transfer to the oven and bake on 450F (230C) degree for 15 minutes. Then turn down the oven temperature to 375F (190C) degree and bake for 30 minutes, or until the popovers are a deep golden brown on the outside and airy on the inside.
    Popovers 9
  10. While baking, make strawberry butter. Place the butter in the stand mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. Serve popovers warm with strawberry butter.
    Popovers 10
Notes
Prep time is not including the 1 hour that we need to rest batter.

I use these popover pans. If you use muffin pans instead, use every other tin so that the popovers have plenty of room to expand OR pour only halfway up with batter.

To save the strawberry butter, keep it in an airtight container and store in the refrigerator for 2-3 days.

Recipe is from Neiman Marcus Cookbook by Kevin Garvin and John Harrison.

Editor’s Note: Images and content were updated in October 2014.

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  1. Came here looking for your Agedashi Tofu recipe, which I’ll be adding to our menu this week, and saw this new post, making me drool and long for a 10:52pm snack :-) Just sounds so delicious… And the photos are gorgeous, just want to make you take a bite (or six.)

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  2. Don’t you just love popovers??? Yours looks amazing and I like the technique. The strawberry butter looks quite lovely too. I’ve only used my popover pan once, I need to revive it!!! I’m loving popovers! :-) I wish I could have been your neighbour lol

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  3. I have never heard or tasted this kind of popover but I am sure it does looks real yummy and delicious. Looking so cute when they expanded popping out.

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  4. You have an actual popover pan … I’m impressed. I just make them in my muffin pan. :) Although I love popovers with gravy, I enjoy the reheated ones the next day with a bit of strawberry jam just as much. I’ve never though to add butter to the jam/preserves but I bet it’s very tasty.

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    • Hi Maria, haha YES! I had to buy it… I love NM’s popovers so much that I have to make my own (since it’s hard to bring my kids to nice restaurants so often). 😉 I’m glad I invested in 2 popover pans! And strawberry butter is a must!

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  5. Nami, I love popovers so much! It brings me childhood memories! Love the idea of strawberry butter, I had never heard of it, but it sounds like a perfect pair for these popovers. By the way, they rose beautifully!!

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  6. When I was a kid my dad would make popovers on the weekend and we’d eat the with beautiful farmer’s butter and homemade wild strawberry jam. Thanks for the memories. I need a popover pan or 2. We can’t get them here and I want one. :)

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  7. Nami, your Popovers look absolutely stunning and strawberry butter (which I have never made before) sounds so wonderful with these. The specialty baking pans seem to be really wonderful because your popoves look perfectly baked and rose so well! Very nicely done, Nami!

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  8. I don’t think I have ever had a pop over. These do look interesting. I love the shape of them when they’re cooked. That strawberry butter must be wonderful on these when they’re straight out of the oven xx

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  9. Fabulous, what you call popovers, us brits call yorkshire pudding. We serve them with a roast beef meal, or just as a starter dish covered in onion gravy. But as a kid, when we had some left after sunday lunch we would spread strawberry jam on them.

    Must try your recipe sometime, thanks.

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  10. Nami, I had no idea that popovers looked so cute and funny. They are also very appetising and strawberry butter alone makes me hungry! This is another of the dozens of your recipes I have put on my to do list.

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  11. I am really hungry right now, and I was about to go to make some MC and cheese. Now I wished I had strawberries around, cause you made me want your popover very badly. Maybe I ll just make the popover. =P I ll let you know, thanks for the recipe share!

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  12. This looks so much fun, Nami – I’m embarrassed to even say that I haven’t ever seen or tasted a popover. At first glance (before seeing that lovely strawberry butter) I thought they were Yorkshire puddings because of their shape. Oh to be in the USA – and oh, to remember the carefree days before kids. Just as wonderful 😉

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  13. Nami I make these every year for Thanksgiving, in fact dinner wouldn’t be the same without them. I actually posted a video of me making them and planned to run that again this week. There’s nothing better than these, light, airy and delicious. There’s always room for popovers even with a filling meal like we have at Thanksgiving. Yours look beautiful!

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  14. I have thought about baking popover many times and was eyeing a pan last weekend. Yours look delightful and inspires me to go and bake some. Will have to give it a try.

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  15. Oh my! These do look SO good! I do love a good popover and the strawberry butter is quite different but very, very intriguing. Sounds like a great holiday brunch treat to me! I’m so glad you found the recipe and shared it with us!

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  16. I love popovers but haven’t been able to commit to popover pans yet and using muffin tins just doesn’t give the same effect. Loving that strawberry butter, it sounds delish.

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  17. How do they “pop over” like that? It looks like a simple regular recipe but these things really get BIG! I’ve only tried popovers once here, can you believe? I’ve been meaning to taste them again. This one’s going to files, that’s for sure! Great job, Nami! Thanks for sharing the recipe!

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  18. Candice

    I LOVE popovers, Nami! Last time I was at The Rotunda, I couldn’t stop eating the popovers and the strawberry butter. It was delicious. Thanks for sharing this recipe. Your neighbors are sure lucky to have you live next door. =)

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    • Hi Candice! It’s really dangerous, even you make it at home… which is why I immediately pass some of them to my neighbor. :) It’s actually very easy to make and taste amazing!

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  19. Your popovers are beautiful, Nami! My mom made them for us when I was growing up and seeing yours brings back delicious memories. I really should bake some for my sons! Thank you for the inspiration. I can imagine they are even more tempting with strawberry butter! What a lucky neighbors you have, too.

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  20. Wow, Nami, that’s looks so good. First time I had popovers was in Main last summer-)) I was wondering if they are difficult to cook. Yours looks amazing! Thank you for idea, specially the strawberry butter.

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  21. Oh My is right… Love the idea of a berry butter on popovers!! The only problem is I’m quite certain I would eat a dozen or so myself ;-). So delicious looking and sounding Nami… (and I’ll admit that every once in a while I long for those lazy, hazy, weekend morning strolls just husband and wife). The snap of the popovers in the oven is incredible!

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  22. These popovers looks absolutely delicious! I am thinking about making them at Thanksgiving. I do not have the pan for them though. Where do you find that? Do most stores carry them?

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    • Hi Julia!

      Yes, I’ve seen these pans at most of the kitchen stores I’ve been, or you can order online at Amazon (link in the recipe) like I did. :)

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  23. Don’t you just love those Neiman Marcus popovers?!! I know I do! Thanks for sharing the recipe, I didn’t realize there is a Neiman Marcus cookbook, but it makes sense 😉
    I’m sure your family loved this treat and I would like to try the strawberry butter on waffles or pancakes;-)

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  24. Shame on me for never having a popover! I’ve been tempted to buy a pan but have resisted the urge. Yours along with the strawberry butter are convincing me to take the plunge.

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  25. Nami-san, I have just pinned your recipe on a recipe that I want to make on Pin Interest. I have always wanted to make these but now with your easy to follow instructions, I think I can. Take Care, BAM

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  26. These are SO cute Nami :) were they featured in Food Gawker because I remember seeing nearly the same Popovers there~

    I’ve actually never seen pop over tins before! They’re super cute and I would love trying to bake pop overs, I love how they spill over to create that homey and rustic look!

    Thanks for sharing!

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  27. Serena

    Thank you Nami! Your blog is exactly what I was looking for! I spent two weeks “lost in blogs”, but I’ve finally find you.
    Brava!
    From Italy, waiting for your next wonderful recipe

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  28. Wow, your popovers really pop up high. I made them a few times and they were not nearly as high as yours! Gotta give your recipe a try soon. And those strawberry butter sounds so good with these popovers. I know my kids would love these for sure.

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  29. Oh my…this looks incredibly delicious! I haven`t tried any foods from Neiman Marcus before. Actually, I never knew the store existed until a few months ago. LOL

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  30. Look at you Nami baking so often now:) Your popovers look perfect and I can imagine how great they taste with the strawberry butter. I’ve never made these let alone tasted one. Definitely a recipe to hold onto.

    P.S. Your rice milling post was great!

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  31. I had my first popover (and with strawberry jam) in Maine a few summers ago. They are AWESOME! I have been meaning to make them since then too, but I can never seem to keep up with my list of things to make. Your post reminded me how much I loved these though and perhaps I can bump them up toward the top of the to make list. :)

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  32. These are so cute, i’ve never seen popovers until now..they really do POP over the cases dont they? :) love the strawberry butter too..two great ideas in one. Thanks Nami :)

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  33. I love Union Square but there is just way too many people there now! And I kind of get scared of all the bums too!

    Anyway, I love these popovers. I could make a meal out of it! And strawberry butter? Where has that been all my life?!

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  34. Oh gosh Nami! Your baking skills are phenomenol! Look at how much these puffed up!! I’m kinda ashamed to say I haven’t actually tried making popovers yet. lol. hehe.. And that strawberry butter would taste so amazing with it!

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  35. If we serve these popovers at Thanksgiving, I think they will be gone in seconds!! Oh gosh, they look SO good! At the rate you are going, I think you can no longer call yourself the novice baker anymore. I am saving this recipe after Thanksgiving, so I don’t have to fight with anyone:)

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  36. Did you miss those days with just you and your husband? I don’t want to sound like a bad mother, but sometimes I did. I love my kids, but there are some things that we can’t do often since they arrive.
    I never made popovers, looks wonderful…!!!

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  37. Hi Nami, these look really delicious, but I must admit that for me I’ll always associate them with roast dinners and gravy. We eat the same things in England, but they’re called Yorkshire Puddings there (you may remember I posted about them a few months ago). I should try them one day with a sweet accompaniment – it’s new territory for me since up to now they’ve always been a savoury side dish.

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  38. Gosh, I haven’t had popover in years. That Neiman Marcus strawberry butter is famous – they serve it in all of their store restaurants. And it’s delish – glad to have the recipe. Thank you.

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  39. We always have popovers on our Thanksgiving table, and make sure to have plenty leftover for the next morning. Oh how I wish I had stopped by here earlier and read about strawberry butter, I would have definitely made it. Oh well, next year for sure, thanks for the great idea Nami!
    LL

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    • Thanks Kim! :) You are close enough but you should move closer so we can always hang out. :) These popovers are so good and I need to make them again soon!

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  40. Lily Chua

    Hi Nami I bought some paper baking cups last night with a narrow bottom n wide top – can I use these to bake the popovers? Do I need to spray them with oil too?

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    • Oh my gosh Lily! I’m so sorry that I just found your email (comment) with your question in my inbox… I totally missed to “flag” it and didn’t notice till now. I apologize for my delayed response. Have you tried this recipe yet? I would spray it just in case… hope you succeeded making popovers with the paper baking cups!

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    • Hi Vicky! Thank you for your kind message! I’m so happy to hear you enjoy my blog. Cooking pan means frying pan? Hmmm… I googled to see if there is anything like that, but I couldn’t find it. I assume you will need at least a muffin pan… :)

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  41. Rachel

    Just made these! I don’t have a popover pan so I just filled up my muffin pan 1/2 way with batter just like you suggested.
    Verdict? DELICIOUS! Nice and crunchy on the outside with a soft and moist inside. Totally making these again on a rainy day!

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    • Hi Rachel! Thank you so much for trying this recipe out. I’m so happy to hear you enjoyed these popovers. Aren’t they addicting? :) Thank you for your feedback!

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  42. Sumi K Fulwider

    It’s been years since I tried making popovers, but mine never looked as impressive as yours! I am salivating right now…!

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    • Hi Sumi! This is a fool proof recipe! Since I made these for the first time, they always look like this. They rise very high that top area get darker a bit in the oven… but other than that, everything is PERFECT!!! Hope you will try this recipe! :)

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  43. I’ve heard of popovers before, but haven’t ever tasted one. Apparently, I’ve been missing out big time! I always thought they were more like a croissant, but I see that they don’t have butter in them, but many eggs. I’m sure my family would love these and the strawberry butter… Well, I can think of so many baked goods to use it on. Thank you for the recipe, Nami!

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  44. I absolutely love popovers as well and the first time I made them, I was likewise inspired by the ones from NM! So, so good. I make them in my regular muffin tins so it’d be great to have a popover pan. They look so lofty baked in them! Your photos and video are terrific!

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  45. Jessica

    I love your story about how you came to make the popovers and they look delicious! I am thinking of adding them to my Christmas dinner. Also, the rotunda is gorgeous. I used to go there with my friend for afternoon tea all the time when I lived in San Francisco.

    I also wanted to say that I’m a huge fan of your website. I live in the Midwest now and had a hard time going without good Japanese food. The restaurants are terrible where I live. Now I always keep a stock of your salted salmon recipe in the freezer, along with dashi for making udon. My boyfriend just loves it when I make your teriyaki salmon and he even got into the kitchen to make unagi. Thanks so much for making amazing dinners possible!

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    • Hi Jessica! I haven’t tried the afternoon tea at the Rotunda, but heard great things about it!

      Thank you so much for your kind words about my blog. I’m so happy to hear you enjoy my blog and have been cooking recipes from my blog. How wonderful that you have salted salmon in the freezer! 😀 I love hearing such inspiring stories from readers and thank you for sharing!!

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  46. Popovers are so great, aren’t they? I’ve never made them, mainly because Mrs KR like to! Although we haven’t had them for awhile — need to bake a batch. Yours looks great! Love the strawberry butter.

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  47. Nami!! How timely your post on these beautiful strawberry-butter popovers. I’ve been wanting to dabble with popovers (even invested in a pan or two), but have yet to do it. I’m starting with this your/NM recipe. Thanks for sharing and pinning!! :)

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  48. I am not sure what is more exciting, the popovers or strawberry butter! I have never made popovers and only had them a handful of times (not a popular thing here) but every time I have one I was in love. I really need to give your recipe a try.

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  49. Oh Nami, your popovers look so pretty…professionally done…I love how high they have raised…
    Strawberry butter just sound awesome, fruity!
    Have a wonderful week ahead :)

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  50. I usually just make popovers around the holidays, but there’s no reason not to bake them up all year ’round. Yours are perfect, Nami, and I love the pairing with strawberry butter.

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  51. When I opened this post, my mouth just dropped, they are irresistible to look at because they look freakin’ gorgeous, Nami, they look like proper British popovers! I love these popover pans, I need this in my life!!! I’m so glad you reshared it because I started reading your blog only a year or so. What a sweet, sweet story about you both, I love these dating stories! Soooo cute though! I’ve never had these popovers before, but I’ve seen them though and they look too good to eat! I think I would like the savory one, too with tons of gravy!

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  52. Your pop-overs have such great height, Nami. They’re wonderful. I’ve never made them and I really need to. You’ve inspired me. And the strawberry butter sounds fantastic xx

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  53. strawberry butter! Now that is truly the best thing I have heard all week. Being a southerner I love my butter and my kids just adore strawberry. it is the best of both worlds and looks like it would go so well on just about anything! Waffles, popovers,, pancakes, biscuits! You name it!

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  54. Oh Nami, these popovers are beautiful! I love the strawberry butter too! That’s so sweet that you first tried them with your husband when you were first dating – love that you are sharing them with us. I have never made them before and I seriously can’t wait to try them – they sound incredible :)

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  55. Nami, you have brought back memories of the one and only time I tasted popovers – on a visit to Boston a few years ago. They are a bit like yorkshire puddings but much, much lighter. I loved them – and now, thanks to this recipe, I can make them at home!

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  56. I am so glad you reposted this as this is a wonderful recipe that can be made again and again. I can almost feel the steam escaping as you break into them. And strawberry butter…incredibly delicious!

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  57. ロマンチックなお話ですね。いちごバーターもバレンタイン的な食べ物ですね。このポップオーバーのパンを勝ちましたら嬉しいですが。。。。=)

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  58. You make me so hungry, Nami! They look just gorgeous! It’s so funny but I remember very well your popovers because of the…strawberry butter! It sounds so luscious and unusual, it has stayed well engraved in my memory. I have never had popovers, but they look so fabulous and sound quite easy too… I must make them one day.

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  59. I love popovers for the exact same reason that you do. There is nothing like them! I haven’t made them in over 20 years, but you have just inspired me to change that. Yours are just perfect!

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  60. I haven’t stopped by in awhile, I hope you are doing well! I adore Yorkshire pudding! I enjoy it at a friends house every Christmas. I still need to make popovers, or Yorkshire pudding myself someday! Love your addition of strawberry butter! Yum, Hugs, Terra

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  61. Since we went to Maine these summer, we had these beauties with blueberry jam and butter, I wanted to recreate them ever since, I didn’t know that I would need a special pan, but the step by step photos help, and finally I can fulfill by husband request and make some.

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    • I mentioned in the Note section, but if you use muffin pans instead, use every other tin so that the popovers have plenty of room to expand OR pour only halfway up with batter. The shape won’t be as tall as this one, but I heard the readers tried and it worked. :) Hope this helps!

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  62. Ceci

    Just discovered your blog!! I am also from the SF Bay Area and I love popovers!! Will try your recipe.

    Love all your other recipes as well!! All food that I love to eat. Keep up the good work!!

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    • Hi Ceci! Welcome to my blog and thank you for your comment! Nice to know you’re from here too! I hope you enjoy these popovers. Highly addictive! Have a wonderful Thanksgiving! :)

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  63. June G.

    Nami! I made these popovers today! What a hit and so delicious! I’m using the leftovers for breakfast, drizzle some maple syrup or maybe some whipped cream and strawberries. Happy Thanksgiving!

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  64. Gin

    Hey Nami! I was just wondering why you have to let the batter rest for an hour. Is there a way to bypass this wait time?
    Thanks!

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    • Hi Gin! It relaxes the gluten in the batter, which will make the final product less tough and more tender. It’s very common practice for pancakes, crepes, etc. I’d recommend at least 30 minutes… It really makes a difference! :)

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  65. Kathy Moran

    I’ve made the popovers and they are spectacular. I’m wondering if you use whole milk, and what flour do you use? I hope to have your early response as I’d like to make them again this weekend. Thanks!

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