Before we had our children, my husband 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, The Rotunda restaurant served these complementary popovers with strawberry butter instead of bread. When you put strawberry butter on top of warm popover, oh my… you will fall in love with these immediately and want more and more.
So I was extremely exctited with joy when I saw my blogger friend Mai of A Cup of Mai shared this Neiman Marcus popover and strawberry butter recipe (I didn’t know there was a Neiman Marcus cookbook!) back in January this year. I hung onto this recipe for nearly a year and I finally had a chance to try this recipe last week.
Immediately after baking, I shared the popovers with my family and dear next-door neighbors and they both loved these popovers. After the positive feedback I received, I can’t wait to share this recipe with you!
They are sooooo good and it’s so easy to make! I’ll be making these again this holiday season and I hope you give this a try and enjoy the popovers and strawberry butter with your loved ones.
- 3½ cups milk
- 4 cups all-purpose flour
- 1½ tsp. salt
- 1 tsp. baking powder
- 6 large eggs, at room temperature
- Nonstick spray
- 2 popover pans*
- ¾ cup butter, at room temperature
- ½ cup good quality strawberry preserves
- Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch.
- Sift the flour, salt, and baking powder together in a large mixing bowl.
- Crack the eggs into the stand mixer fitted with a whisk. Beat on medium speed for about 3 minutes, until foamy and pale in color.
- Turn down the mixer to low and add the warm milk.
- Gradually add the flour mixture and beat on medium speed for about 2 minutes.
- Turn the machine off and let the batter rest for 1 hour at room temperature.
- 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.
- Fill the popover pans almost to top with the batter.
- 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.
- 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.
If you use muffin pans, use every other tin so that the popovers have plenty of room to expand OR pour only halfway up with batter.
* Put the strawberry butter in an airtight container and store in the refrigerator for 2-3 days.
Recipe is from A Cup of Mai originally from Neiman Marcus Cookbook by Kevin Garvin and John Harrison.