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 (plain flour) (480 g)
- 1½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 1 tsp baking powder
- 6 large eggs (50 g each w/o shell) (at room temperature)
- Non-stick cooking spray
- ½ cup unsalted butter (113 g) (at room temperature)
- ¼ cup strawberry jam (4 Tbsp)
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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.
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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.
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Fill the popover pans with the batter ¾ full.
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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.
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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.
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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.
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!
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! 🙂
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!!
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). 🙂
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.
I have a question re: your Neiman-Marcus popovers. The first 6 came out tasty but the texture inside was kind of like the King’s Hawaiian bread. I put the rest of the batter, (since I only needed 6 popovers at the time) into the refrigerator. A day later, I used the remaining batter to make 6 more popovers and they came out wonderfully hollow inside, like they should be. Any idea of why the first batch weren’t hollow? Does refrigerating the batter make a difference?
Thanks.
Hi Kay! I realized I didn’t have a picture of the inside of my popovers. (Back then I didn’t think of taking pictures of “broken” food). The popovers should be hollow inside, and it shouldn’t have be the texture of Kings Hawaiian bread (I think I’m imagining the same thing – the “bread” like texture right?). I don’t know what was wrong with the first batch. I do not put in the fridge (I set aside at room temperature as Neiman-Marcus recipe says) but mine comes out hollow every time I make.
I found an interesting article when I was searching about cold vs room temp batter: https://www.seriouseats.com/2015/12/food-lab-yorkshire-pudding-popover-best-method-science.html
Hope that helps!
Thanks for the helpful article. I must say that your recipe did “pop” up beautifully and were very impressive. I will continue to make them and see if the inside “hollowness” gets to be more consistent.
Thank you for sharing the recipe! I only have 2% milk in my fridge, can I use it instead of the whole milk?
Hi Jolene! Sure! 🙂 Hope you enjoy the recipe!