Neiman Marcus Popovers with strawberry butter, these amazing buttery delights are the perfect meal starter.
When my friends and family come over during the holiday season, there is one dish popular that is the most requested. The dish is homemade Popovers with Strawberry Butter.
I first had these amazing buttery pastries many years ago with Mr. JOC while we were still dating. Before we had our children, Mr. JOC and I enjoyed shopping at Union Square in San Francisco on weekends and stopping by The Rotunda in Neiman Marcus for lunch.
While waiting for their famous Lobster Club Sandwich, The Rotunda served a complementary popover with strawberry butter instead of bread. As I slathered strawberry butter on airy and fluffy warm popover, I fell in love with it immediately and craved for more.
Watch How To Make Neiman Marcus Popovers with Strawberry Butter
Neiman Marcus Popovers with Strawberry Butter. These homemade airy delights are light and fluffy in texture. Serve hot with the Strawberry Butter.
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 well 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.
Making Popovers at Home
Why do I personally like them so much? A couple of reasons; first they are super 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 homemade strawberry butter and see it melt on the warm popovers and blends together, then take a bite. Yummy!
Popover Pans vs. Muffin Pans
You can use muffin pans by using ever other tin instead of purchasing new popover pans. However, I’ve heard from JOC readers that the result is not as good as ones made in popover pans.
I recommend these ($15 each on Amazon). I know this pan only makes popovers, but trust me you will be making these over and over again. 😉
This recipe makes 12 popovers and each pan can make 6. I have 2 of these specialized pans so I can make the second batch while the first batch is cooling down.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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- 3 ½ cups whole milk (800 ml and 2 Tbsp)
- 4 cups all-purpose flour (480 g)
- 1½ tsp salt (kosher or sea salt; use half if using table salt)
- 1 tsp baking powder
- 6 large eggs (at room temperature)
- Non-stick cooking spray
- ½ cup unsalted butter (113 g) (at room temperature)
- ¼ cup strawberry jam (4 Tbsp)
Gather all the ingredients.
- Place the milk in a bowl (or 4-cup measuring cup) and microwave on high for 2 minutes, or until warm to the touch.
- Sift the flour, salt, and baking powder together into a large mixing bowl.
- 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.
- 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 425 ºF (220 ºC) degree. Place each of the popover pans on a baking sheet and spray the pans with nonstick spray.
Fill the popover pans with the batter ¾ full.
Transfer to the oven and bake on 425 ºF (220 ºC) degree for 15 minutes. Then turn down the oven temperature to 375 ºF (190 ºC) 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 the popovers, 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. To save the strawberry butter, keep it in an airtight container and store in the refrigerator for 2-3 days.
Serve popovers warm with strawberry butter.
Equipment you will need:
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.
Recipe is adapted from Neiman Marcus Cookbook by Kevin Garvin and John Harrison.
All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: The post was originally published on November 11, 2012. Images and contents were updated on October 19, 2014.
Dear Nami,
The deep golden brown colour of these popovers are enticing enough let how delicious they are. I’ve never heard of it but I like the idea of a savoury sweet strawberry butter too!
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.)
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
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.
Alright, I’m going to have to get a popover pan now. These sound great and pretty simple. And I’m loving the idea of strawberry butter! Thanks for the recipe Nami!
Nami, this looks really amazing!!! A popover with such lovely ‘spill-out’ is sure to taste really good!
I keep planning to bake these and then i get scared thinking it will be a disaster! Yours look so so SO PERFECT 🙂
these golden yummies looks so cute and yummy ^^ i would love to make them too ^^ thanks!
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.
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!
I like this
These look delightful Nami!
🙂 Mandy
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!!
This is amazing. I’ve never heard of popovers before. I’d like to get that mould popover mould first 🙂
Hi Nami,
This looks so yummy! I will be making it soon.
Thank you for sharing!
Thank you! I’m happy that you liked the recipe! 🙂
I have never tried or heard of popovers. They look so delicious. I am big fan of strawberry so I am sure I will love them.
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. 🙂
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!
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
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.
Woooh! Love these popovers! They looks super good 🙂
Nomnomnomnom my friend I think I am a huge fan of these breakfast every morning would be nice 😉
Cheers
Choc Chip Uru
Wow.. Looks simply amazing.. thanks for the wonderful recipe 🙂
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.
Those popovers are gorgeous! Made only that much better with that strawberry butter! Nom, nom, NOM! 😀
reminds me of the “mariposa” at the neiman marcus in hawaii, except they serve their popovers with a tropical type of butter.
These popovers look so fun! I love that you paired it with the strawberry butter. I bet it was a big treat. 🙂
You baked again? Wow, Nami! I am impressed. Those popovers look so good and I would love to devour over them every single day! Yummy recipe and great pictures!!!!
Marvelous! They look so good Nami! I wonder if I can use muffin molds instead or popovers because I don’t have them. I’ll hold on to this recipe too and wait until I find the right moment to make it. Thanks for sharing!
Hi Weng, yes, you can and I updated that info in my Note section in the recipe. Thanks!
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!
The popovers at Neiman Marcus are so good! And the strawberry butter – heaven! Love these!
I love pop overs!!!
What a delightful and easy popovers recipe! I can’t wait to try baking this and making the strawberry butter. Thanks for this delish recipe idea, Nami! You always know how to give us wonderful treats!
They look amazing!!! Warm popovers and strawberry butter?! I don’t think anything could sound better.
Nami, these popovers need to pop over to my house!! Don’t forget to pop over some of that strawberry butter, too. LOVE THIS!!
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 😉
Your popovers are beautiful and very tempting! A speciality I very much enjoy making and eating.
Cheers,
Rosa
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!
loook at your popovers! Look at how big and tall and yummy and delicious! Look at your butter- sweet just like I like it. I am all over this recipe. A must do from you yet once again!
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.
Strawberry butter!! I’m in love. I feel like I have to run out and buy a popover pan now. 🙂
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!
I’m more intrigued by that yummy strawberry butter!
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.
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!
Oh I love how your popovers are so puffy and gorgeous after being cooked! These would be so fun to make for the holidays! Hugs, Terra
Yummy! I love popovers – always fun to eat it. The recipe is so simple and strawberry butter sounds ver refreshing. I should visit The Rotunda one of these days, sounds like it’s a nice place to dine.
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. =)
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!
These are great..I bet they would be an amazing addition on the Thanksgiving table =)
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.
too cute, love them, Nami
Hi. These popovers look really delicious, I have never heard about them but they look very interesting and I would liek to try them.
Ciao.
This popover look so cute. With deep golden brown crust , it must be very good. And i have never had strawberry butter, sound so refreshing ,
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.
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!
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?
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. 🙂
They immediately spoke to my heart Nami! Beautiful popovers and I am sure the strawberry butter made them even more delightful!
So delicious. These look amazing. I have never had strawberry butter. Yum
Nami, I LOVE THIS RECIPE! You’re so good at making gorgeous sweets.
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;-)
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.
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
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!
Man, I need to live next door to you! I WISH I had a neighbor who brought me fresh-baked popovers. Now, THAT’S a neighbor to beat all neighbors. 😉
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
Hi Serena! I’m happy to hear you found my blog and thank you so much for stopping by to leave the kind comment. 🙂 Hope you enjoy my recipes!
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.
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
I’ve never eaten popovers. They seem similar to yorkshire puddings?
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!
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. 🙂
Hi Nami,
I have never made or tasted popovers. This looks like a great recipe! Going to try them for Christmas. The strawberry butter sounds incredible too!
Strawberry butter? Oh my! How funny you came across the recipe of a store favorite.
Love how easy the recipe for this delicious popovers are! And that strawberry butter?!?! Oh my 😀
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 🙂
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?!
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!
Strawberry butter! That truly does sound amazing! I have never made popovers. This much change!
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:)
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…!!!
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.
They look golden and delicious and that strawberry butter sounds like the perfect compliment.
Yours look so great – definitely like they POPPED out of their pans! I’ve only heard about popovers before but I’ve never seen them before in Australia but they look delish, esp with that strawberry butter 🙂
Dear Nami,
this is truly delicious looking 🙂
and the strawberry butter is such a brilliant idea!
Nice hot popover with strawberry jam! That is my kind of snack or the side dish for the feast table. You did a great job with these popover, Nami. Love how they popped over the pan! 🙂 Yum!
I’ve never tried popovers, nor have I even heard of it before…:O We are so left out in Australia! Sounds and looks totally delicious. 🙂
I have yet to try making popovers. These look so lovely. I think I’ll give them a try today and if I’m successful, these will be on the Thanksgiving table.
Yummy! I can’t believe I’ve never tried popovers. This post has me feeling I need to! I love compound butters and I bet the strawberry butter just put these over the top.
This looks similar to the English yorkshire pudding, I love these types of starter bread.
You will get my feedback soon as well, as I’m going to make it for a breakfast 🙂
love this! i want to make this for breakfast tomorrow, looks soooo good!
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.
I love making popovers but mine never turn out as beautiful as yours. I’ll have to try your recipe. They are perfectly puffed.
Happy Thanksgiving Nami.
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
Beautiful post! Nami, you’re getting so good at baking and making desserts! I wish I were your neighbor, hehe!
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!
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?
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!
Hi Nami,
I loves reading your blog. May is ask can I bake the popover using cooking pan?
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… 🙂
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!
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!
It’s been years since I tried making popovers, but mine never looked as impressive as yours! I am salivating right now…!
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! 🙂
This look so delicious! I have never made popovers, but now I really want to try making them.
Yum! Popovers are my fave and I can’t wait to try your recipe. Also, the Rotunda sounds like a fun hangout place. Let’s hangout one of these days. 🙂
These popovers look just perfect and who could resist the strawberry butter?! 🙂
Following on pinterest!
I love to eat a nice roast with mushroom stuffing during the holidays.
Hi Joanne! Make sure you leave your entry on the giveaway page to be qualified. 🙂
https://www.justonecookbook.com/giveaways/popover-pan-worldwide-giveaway/
I loved popovers when we went to London a few years ago. I even bought a mix to bake it, but didn’t succeed. Yours look so beautiful and easy to do. I enjoy Union Square, too in SF 🙂 Thanks for sharing, Nami.
I am seriously so in love with these popovers. I want to try them!
I have never had popovers before, but these look like the perfect dessert 😀
Cheers
Choc Chip Uru
Nami,
I used to live in San Francisco before I was married and have fond memories of Union Square .. brings back so many memories!! love these popovers!!! so gorgeous!!
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!
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!
I love how fluffy your popovers turned out and that strawberry butter is simply BRILLIANT! Thanks for the tutorial video!
Never tried popovers, but now that I’ve seen yours, I just want a pan to make them 😀
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!
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!!
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.
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!! 🙂
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.
I bet these are just perfect with the berry butter!
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 🙂
Never baked popover. Always afraid how they’ll turn out. Yours looks perfect.
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.
You always post amazing foods that I haven’t tried, Nami!!! You gotta slow doowwwwnnn so I can catch up, hahha! These are so stinkin’ cute and that strawberry butter, mmmm…my eyes just fell outta my head. 0_0
These are the fluffiest, most beautiful things ever! I’ve always wanted to make popovers but the whole hot pan & hot butter thing scares me. This pan makes a lot of sense!
These popovers are so tempting! From the photo they look moist, crisp and chewy. Plus the strawberry butter…mmmm!
Gourmet Getaways
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!
subbed to youtube!
I love to eat belgian chocolate biscuits during the winter months.
Hi Joanne! Make sure you leave your entry on the giveaway page to be qualified. 🙂
https://www.justonecookbook.com/giveaways/popover-pan-worldwide-giveaway/
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
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!
my comments are going through? Did you get my last 2? Not sure if its going to spam folder or not! Please check! Love this strawberry butter!
Yummy Popovers Nami! I’m sure they taste awesome 🙂
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 🙂
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!
Oh my goodness, those are simply divine. I can see myself eating those right now lol. Thanks for the recipe Nami
I love how light and fluffy these look and to dip them in strawberry butter, I am swooning over this recipe. Just shared and pinned!
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!
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。。。。＝）
このPanもってないからほしいなあ。 かなりおいしそうに出来てます。 ふつうのロールより断然おしゃれ！
Lovely popovers Nami! The strawberry butter certainly makes the difference!
They look really gorgeous! I really want to try making Yorkshire pudding/popovers to go with my Sunday roast.. 🙂
Ahhh!! These look so delicious! They are so fun and I love how they just “pop over” like that!!! Great, fun recipe!!
Damn delicious,
i want that for my brunch today!!!
Yes, very easy to make as I see/read, but I never bake popovers, just because I don’t have the correct pans. Well if I’m lucky I can win 2 of them, if not, I think I will try on a muffin pan 🙂
Just shared a post of sushi rice tutorial in facebook
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.
Amazing recipe and pictures with video just stunning …making me very hungry! I wish I have that for my breakfast right now…Thanks for sharing will have to try it soon!
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!
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
Thanks for reminding me that I have a popover pan stashed deep in my hoarders bin, LOL!!
I love popovers and these look amazing. Plus strawberry butter?? Yum. I will definitely try this one! Thanks!
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.
if I have not popover pan, can I use muffin pan? thanks
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!
I`ve alwaysss wanted to make popover, but I don`t have the pan! One day, I`ll get the pan and make these delicious looking popovers!
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!!
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! 🙂
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!
Hi June! I’m so happy to hear you enjoyed this recipe and thank you for your kind feedback! 🙂
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!
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! 🙂
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!
Hi Kathy! I do use whole milk but I have made with 2% too and it worked fine. I love King Arthur brand flour. I believe it tastes much better. 🙂
Great video, great recipe. But PLEASE – ! What is the music playing in the background? Must have.
Hi Suzanne! Thank you for watching the video! It’s called “Fire Dancer” and I got it from Audio Network. 🙂
http://us.audionetwork.com/production-music/fire-dancer_60139.aspx
Hi! I just made these, and I ended up with 22 dense, eggy muffins (since I made these in a muffin tin). They taste great, but I’m so disappointed by the texture. I think my mistake was opening the oven door while they were baking. For other people who want to try this recipe out, this is crucial to know – do NOT open your oven door at any time except for when you’re about to take them out of the oven. Also, I think the 30 minutes in the oven at 375 is a bit too long since the sides on my popovers are slightly burnt. I’ll try this one more time, though, since the muffins I got were still delicious!
Hi Andrew! NEVER open the oven while cooking. I don’t know how long you were opening the oven door, but it immediately reduce the oven temperature and the popovers will deflate. The food goes in shock with the sudden decrease in temperature. The dense problem should not occur next time.
When the popover goes up, there need some space. Is it possible to use lower rack? That way maybe there will be enough space to go up? Each oven is a bit different, so please adjust the timing. If it’s golden brown, it should be ready.
Hope next one will come out perfectly! Good luck Andrew!
do you think could make the batter at night and let it rest in the fridge overnight then bake in the morning? Not sure my kids are patient enough to wait for it to rest in the morning!!
Hi Kelly! I have never done this but I googled and found that you could make ahead (and keep in the fridge) however make sure to let it stand at room temp for 30-60 minutes before so the batter is not cold. Hope this works! Let us know if you try it. 🙂
Hi Kelly,
I was wondering if you ever tried the overnight method, and how it turned out for you? Thanks!
“cookbook as we as on the last page of the children’s menu in the restaurant. ”
This is probably supposed to be “as well as on”
” Place each of a popover pan on a baking sheet ” should be “each of the popover pans”
Hello Mike! Thanks so much for correcting my English! You’ll find lots of English errors on my blog…. I read many times before I publish a post, but I don’t always catch my mistake or I simply don’t know how to explain in English. Hope you don’t mind…. 🙂
Hi Nami,
Thanks for the yummy looking recipe for popovers! I was wondering if I could make the batter the night before, store it in the fridge, then take out to room temperature before baking these? Thank you!
Whoops, I just saw Kelly’s comment and your reply! Should have read through the comments first… never mind! Thank you!
No problem! Thank you for reading the previous comments to check. 🙂 I’m not sure if Kelly would respond but if not, I think it’ll work as long as you bring to room temp. 🙂
Hi Nami,
I just wanted to let you know how much everyone enjoyed these popovers for Thanksgiving! I actually ended up getting the mini-popover pans, and the popovers still came out pretty large. Since they are smaller, I had to try to adjust the cooking time. The first batch I made, I baked them at 450F for 15 minutes, then turned the oven to 375F and baked for another 20 minutes. I think they turned out a tad over-done, so on my second batch, I baked for 10 min at 450F, then for 15 min at 375F. They were better, but both batches were good! And the whipped berry butter took it over-the-top good! I can’t wait to make them again. Thanks so much for providing the recipe! Oh, and I ended up making the batter the same day, so I did not try the overnight method.
Hi Tiphanie! You’re absolutely so sweet. Thanks so much for your kind feedback. Oh yeah, my popovers are big (but these are just like Neiman Marcus’s size). I can eat two with the whipped butter on top of main dish… LOL. SO good. I’m so happy everyone enjoyed it. Mini ones must be cuter! Thank you for providing the temperature and cooking time for future JOC readers who are curious about the mini popover pans! xoxo
Could you use almond milk?
Hi Martha! I’ve never tried it but I’ve seen some recipes with almond milk before. Maybe google to see if it works? Sorry I’m not 100% sure, but I assume it’ll work…
Can you make dough ahead of time??
Hi Joyce! I have never done this but I googled and found that you could make ahead (and keep in the fridge). Make sure to let it stand at room temp for 30-60 minutes before so the batter is not cold. Hope this works! Let us know if you try it. 🙂
Can I make all twelve at the same time?
Hi Ann! Sure, as long as your oven fits and give enough space for heat to circulate (not over crowded). 🙂
Beautiful popovers! The strawberry butter sounds like a nice touch.
HI, How full do you fill the pop over pans? I just made your recipe and my popovers were huge and were still doughy inside on the top side. Your directions say to the top but the picture shows something different.
Hi Sandra! I wrote “almost” to the top, but maybe I should say 1 cm (1/3 inch?) below the top. Or I should say “3/4 full” would be better. I apologize it wasn’t clear. I’ll edit the recipe now.
Thanks Nami for the prompt reply….I pressed send without thanking you in advance 🙂 3/4 full makes total sense! Last night I bought the popover pan at W&S and will have to try this recipe again.
I also bought the mini popover pan to try….by any chance, would you have an recommendations on the baking time?
Our family of 4 lived in Hong Kong for 8 years, traveling all over Asia and now settled in Palo Alto area; close to you !
Again, thanks heaps for your help. Love seeing your yummy recipes .
SL
Hi Sandra! Oh yay! We’re close! 🙂 I’ve never seen the mini version before. I’d check on some mini popover recipes online for oven temp/baking time. You want to make sure it’ll cook through yet not overcook. Thank you for following my blog!
OMG. I grew up on these & inherited the cast iron popover pan. We always heated it in the oven before filling so that the batter would sizzle when we poured it into the pan. I love eating them with melty butter, but adding strawberry jam makes my mouth water even more. Thank you for posting. I’m going to get out my pan & make a batch!
Hi Benni! Cast iron popover pan! WOW! Your popovers must be so delicious made in the cast iron pan! Hope you enjoy them with strawberry butter. 🙂
My popovers came out dense, almost like a pancake popover- it didn’t rise quite as much either…. What did I do wrong?
Hi Jace! Thank you for trying this recipe. First of all, did you measure everything correctly, use all the same ingredients (without skipping or substituting) and follow the directions? Let me know if there was any changes you made. Since I wasn’t in the kitchen with you, it’s hard to know what went wrong. This is not my recipe (as I stated in Notes), but this recipe works as I and JOC readers have made it successfully (and in my case, many times). Do you think your oven temperature is optimal and correct? Sounds like it’s undercook or the batter was not made correctly. Did you use a popover pan? Sorry I have too many questions…
Nami, thank you so much for such a wonderful popover recipe. Made them this morning and they turned out perfect. Enjoyed them with raspberry butter and my daughter had them with Nutella. Yum!!!!
Hi York! I’m so happy to hear that! Raspberry butter…. drool….. sounds so delicious. I wish I can have some right now. 🙂 I’m so happy you enjoyed this recipe and thank you for your kind feedback!
In love with all your recipes and can’t wait to try the popover But I don’t have a stand mixer or handheld mixer. Would handheld mixer would get the same outcome? Or should I invest a stand mixer ? Thank you !
Hi Alice! Your hand mixer works perfectly. It is less powerful so it may take a bit longer time, but yes it works! 🙂 Hope you enjoy the recipe!
Hi,
I am making the popovers now. The batter is resting. I’m not sure about the amount of butter for the strawberry butter. On the video it says 3/4 cup but on the printed version it says 1/2 cup.
Also, can this be made with 2% lactose free milk?
Thanks!
Hi Gwen! I have updated the recipe as my original amount of strawberry butter was a bit too much and I always have leftover. This video was created when I wrote this post for the first time, which is why the amount is different.
Original: 3/4 cup butter, 1/2 cup strawberry jam
Updated: 1/2 cup butter 1/4 cup strawberry jam
You can choose whichever you like.
Yes, you can make with 2% lactose-free milk. Taste-wise, full-fat milk is better I think. 🙂
Hi,
They turned out fabulous. I purchased the popover pan on your website, but purchased the 12 count one. I had quite a bit of batter leftover. I think I could make 18 popovers rather than 12. I baked the first batch of 12 and then put the leftover batter in oval shaped muffin pan. The second batch came out fine even if the batter sat out while the first batch baked. Please give me any feedback you have. Also would this work on a convection setting? Would I lower the temperature or change the cooking time? Or is baking better?
Hello Gwen! I’m so glad to hear that your popovers came out well. You can use a convection oven (just reduce 25 ºF). I have both conventional and convection, but the majority of my readers use conventional, so my instructions are always based on conventional (and I test my recipes using a conventional setting). I have some leftover batter too, as I learned not to put too much in the popover pans (I tried to finish the batter, but it’s best to follow the recipe). I also leave my leftover batter while I bake my first batch. 🙂
What is the best way to warm up leftover popovers?
Hi Gwen! I usually put in the oven at 350F to reheat and warm up. 🙂
Hi Nami! I was planning to make the popovers this morning but completely forgot to take the eggs out last night. Will they not pop over as well with cooler eggs? Thanks!
Hi Connie! Whenever you forget to take out the eggs, you can soak in warm (not hot) water to bring back to room temperature. You have to be careful the water is not too warm though, but this will help bring back the eggs from cold to room temp. 🙂 The eggs should be room temperature so the batter gets fluffy.