Popovers with Honey Butter
Makes 12 popovers
A timeless popover recipe that's airy, buttery and utterly delicious. With a crispy outer shell and a hollow inviting centre, they are perfect to serve for breakfast or as a delicious side to your dinner!
Ingredients
Popovers
4 large eggs
1 ¼ (310 mL) cup all purpose flour
1 tbsp (15 mL) sugar
½ tsp (2.5 mL) cinnamon
Pinch of salt
1 ½ (355 mL) cups whole milk
12 tsp (59 mL) grapeseed or canola oil, for greasing the muffin tin (you don’t want to use cooking spray here)
Honey Butter
¼ cup (60 mL) salted butter, at room temperature
3 tbsp (45 mL) honey
¼ tsp (1.25 mL) vanilla extract
Instructions
- Add eggs, all purpose flour, sugar, cinnamon, salt and whole milk to a blender. Blend on high for 1 minute. Refrigerate for at least 30 minutes, or up to overnight.
- Meanwhile, make the honey butter by whipping together the butter, honey and vanilla extract with a hand blender on high for 1 minute, in a medium size bowl. If after one minute the honey starts to separate, whip it for another minute. Cover and set aside.
- Preheat the oven to 425F. While the oven is preheating add 1 tsp of grapeseed oil to each section of a 12-hole muffin tray. Once the oven is preheated, put the muffin tray into the oven for 5 minutes, until the oil is almost smoking.
- Remove the muffin tray from the oven and immediately fill each hole ¾ of the way with the blender batter. The batter should sizzle when it hits the hot oil. Put the muffin tray back in the oven right away.
- Bake for 15-20 minutes (without opening the oven door, as they might deflate) until the popovers are golden brown and crisp.
- Immediately remove the popovers from the muffin tray and serve with honey butter for spreading.
Notes: Popovers should be served hot. They will deflate as they cool. Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for best results.
