Mixed Berry Popovers.
Equipment
- Food Processor
- 2 6 well popover pans
Ingredients
- 4 eggs, at room temperature
- 2 cups whole milk at room temperature
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 tbsp pure maple syrup
- 6 tablespoons salted butter, 3 tbsp melted and 3 tbsp cold, and cubed
- ½ cup fresh raspberries, blackberries, or blueberries rinsed and dried
- powdered sugar for serving
For the whipped cream
- 1 cup cold heavy cream
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 2-3 tbsp creme fraîche, softened cream cheese, or mascarpone
Instructions
- In a food processor, combine the eggs, milk, flour, maple syrup, and salt. Process on low speed until just combined, about 20 seconds. Add the 3 tbsp of melted butter and blend for another 10 seconds.
- Let the batter rest for at least 30 minutes to one hour at room temperature.
- Preheat the oven to 450 degrees F. Once the oven is preheated put the popover pans in for 10 minutes to preheat them.
- Then, carefully remove the pans from the oven. Divide the 3 tbsp of cubed butter between the 12 wells of the popover pans. Return the pans to the oven for 2-3 minutes until the butter is melted and sizzling.
- Divide the batter evenly among the prepared pan, filling each mold ½ way. Place a few of the mixed berries into each popover well.
- Place the pan in the oven and bake for 20 minutes. *Do not open the oven while baking or they will deflate.
- After 20 minutes, lower the oven temperature to 350F and continue to bake until puffed, golden and crisp, about another 15 to 20 minutes.
Make the whipped cream
- In a mixing bowl, use a hand mixer to combine the creme fraîche, maple syrup, and vanilla.Now add in the heavy cream and beat until stiff peaks form.
Topping the popovers
- After baking, remove the popovers from the pan and serve warm, dusted with powdered and a big dollop of the fresh cream mixture. Enjoy!