Popovers with Lemon Verbena Strawberry Butter

 

1 C. whole milk

2 large eggs

1 tsp. vanilla paste or vanilla extract

2 tsp. sugar

1 C. unbleached all-purpose flour

½ tsp. kosher salt

2 T. butter, melted

6 tsp. vegetable oil

Strawberry Butter

In a blender add the following ingredients in this order: milk, eggs, vanilla paste (or extract), sugar, flour, salt. Blend on a low speed until smooth, about 15 seconds. Add the melted butter and blend for a few seconds until incorporated. Let the batter rest for 30 minutes before baking popovers. While the batter is resting, preheat the oven to 450°F and place the popover pan in the oven. Just before baking, remove the pan and add 1 tsp. vegetable oil to each C. Return the pan to the oven for 2 minutes to heat the oil. Remove the hot pan and evenly divide the batter among the six C. – fill each C. about ¾ full. Immediately return the filled pan to the oven and bake for 20 minutes at 450°F. Do not open the oven during these first 20 minutes. Rotate the pan and reduce the oven temperature to 350° F. Bake for an additional 15-20 minutes or until popovers are nicely browned. Enjoy hot out of the oven with strawberry butter.

 

Servings: 6
Serving Size: 1 popover

Calories: 207
Fat: 12 g
Fiber: 1 g
Protein: 6 g