These light, airy miniature Dutch babies have crispy tops and an irresistible, custardy interior. Filled with fresh California strawberries and served with a tart strawberry drizzle, these cute bite-sized breakfast pastries are the perfect way to start your day! Recipe by Husbands that Cook.
Strawberry Popovers
Calories: 284kcal
You can add this recipe to a collection to create a shopping list!
Print Recipe Add to CollectionIngredients
For the strawberry purée:
- 1/2 pound 225 g fresh strawberries, stems removed
For the popovers:
- 1 cup 237 ml milk of your choice
- 1 cup 120 g all-purpose flour
- 4 large eggs
- 3 Tbsp granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- grated zest from one lemon
- 3 Tbsp unsalted butter melted
- 3 strawberries thinly sliced
Instructions
- To make the strawberry purée, place strawberries in a food processor or blender, and pulse until completely smooth, stopping to scrape down the sides as needed. Set aside.
- Preheat oven to 450ºF. Grease a standard-sized muffin tin with unsalted butter or cooking spray and set aside.
- In a medium bowl, vigorously whisk together the milk, flour, eggs, sugar, salt, vanilla, and lemon zest until completely smooth and no lumps remain.
- While whisking, slowly pour in the melted butter and continue whisking until smooth.
- Transfer the batter to a large measuring cup or small pitcher.
- Pour the batter into the prepared muffin tin, filling each cup about halfway full. Any remaining batter can be set aside and baked later.
- Gently place 1 or 2 thin slices of strawberry on top of each cup of batter, so the slices stay floating on top without sinking.
- Place the pan in the oven and bake for 15 minutes, until puffy.
- Without opening the oven door, lower the temperature to 350ºF and bake for another 15 minutes, until golden brown.
- Remove from the oven and enjoy immediately while hot and crispy.
- Top each popover with 2 tsp strawberry purée, fresh strawberries, and any other desired toppings.
Notes
- The batter can be made up to one day in advance and kept in a sealed container in the refrigerator. Allow the batter to warm to room temperature before use and whisk again briefly in case any separation has occurred.
- Strawberry puree can be kept in a sealed container in the refrigerator for up to 3 days.
- Popovers are best when served hot from the oven, as they lose their crispiness as they cool.
Nutrition
Serving: 2 pop overs with 2 tbs puree | Calories: 284kcal | Carbohydrates: 34g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 171mg | Sodium: 315mg | Fiber: 2g | Sugar: 13g | Vitamin C: 35mg
One Comment on “Strawberry Popovers”
Christy Stolper
April 30, 2021 at 10:35 pmLove Ryan and Adam. Their Husbands Cook cookbook is my go to hostess gift. Do you have a favorite gluten-free flour blend you would use for these?
Can’t wait to try these for Mother’s Day!