Popover's with Raspberry Butter
On the Upper West Side of New York City, there's a wonderful little cafe called Popover's. We used to go there for brunch whenever we were in the city for the weekend. It was the first time I had ever been introduced to popover's and I really loved their wonky shape and of course, the strawberry butter that was served with them. Shortly after, I got my own pan and started making popovers at home. Popover's can be a little tricky when making them so I've added a few tips at the bottom of the recipe that you'll want to take a look at (that is if you want to make them.) On a side note, another one of our favorite brunch places in NYC is Sarabeth's. They are on Amsterdam as well, just south of Popovers. They make fabulous jam that you can also purchase a places like Williama Sonoma. Totally worth checking out.
Popovers
2 C Flour
1 tsp Salt
4 large eggs, room temperature
2 C milk, room temperature
Directions:
Mix dry ingredients. In a separate bowl, mix wet ingredients. Combine, being sure not to over mix. Heat oven to 450. Once the oven is heated, place popover pan (empty) into the oven to heat for 5-10 minutes. Remove, and grease popover cups with butter or oil. Fill 1/2- 2/3 full with batter. Bake for 30 minutes. Yields roughly a dozen popovers.
Some tips to remember: make sure that milk and eggs are room temperature. Don't open the oven while the popovers are cooking or they'll come out flat. If you use skim or fat free milk, decrease the oven temp by 25 degrees and take a few minutes off the cooking time.
A few years ago I remember making some that I think had cheese or something in them. Chris was saying today how good it would be to put some cheese and ham in the middle, which we may have to try. You can also just sprinkle cheese on top of the batter prior to placing in the oven. Popover pans can be purchased here or here. I'm just now realizing that I think I have the mini-pan (which still makes a good sized popover). I feel like I've been living a lie. The ones they serve at the cafe are gynormous so I'm quite sure they use a larger pan. I've also heard of people making these in muffin tins, which I've never tried so you are on your own on that one. 
The ingredients for popovers are pretty basic, which means they aren't super flavorful, which is why you'll want to make some yummy raspberry butter to go with (don't worry there will be no churning involved.) Popovers in NYC serves theirs with strawberry butter which is delicious, but I'm more of a raspberry gal, so I made raspberry instead. Super simple, super easy:
Raspberry Butter
1 stick (1/4 lb) unsalted butter, room temperature
1/4 C raspberry preserves
2 Tbsp powdered sugar
Place in mixer and beat until well combined. Return to refrigerator to help set. Try to resist eating by the spoonful. 
They are really light and airy inside, perfect for brunch or afternoon tea (not that I do that kind of thing or anything...) 
There was challah french toast for breakfast- simply because I could not stop thinking about it since my last post. Chris & Henry were promptly sent to the local bakery this morning to pick up a loaf. You don't actually think I made that myself, do you? I'm only one woman, you know.
Did anyone catch the new Barefoot Contessa episodes? It looks like she's moved or purchased another home. She didn't even call.... I was just left there feeling all sorts of confused (and secretly trying to dream up a way that we could become best friends so she'd invite me to her new digs.)
Happy Weekend!
xoxo
we always eat these with a roast beef dinner with lots of gravy on them....yummy!
i have never tried them as a 'dessert' type of food - i will make extra next time i make a roast and try them with with your raspberry butter.
thanks!
Posted by: caro in canada | February 05, 2008 at 11:37 AM
Hey Morgon- did you guys ever go to Acadia NP in Maine? There is a restaurant there The Jordon Pond House, they serve the best biggest popovers ever...well, it was my first encounter with them as well, so I may be exaggerating...at little. So good, I am going to try them. Thanks for the tip!
Posted by: Sherida | January 19, 2008 at 09:43 PM
Hi! Over here they aren't called popovers. They are Yorkshire puddings. A local traditional food. We eat them with a roast dinner. Traditionally with roast beef. You must try roast beef, yorkshire pudding with lots of yummy gravy (the brown kind!). Some people eat them with a sweet topping, but they are mostly eaten as part of an entree. The raspberry butter looks delish though :)
Posted by: Joanne | January 18, 2008 at 07:46 AM
that rasp butter looks amazing.
YUM! thanks for sharing the recipe!
and ina...
my mom and i couldn't figure it out either!
was she just standing on the other side of the counter? or was it really a different house? I only caught the last half of the episode. I'll have to pay better attention this weekend!
Posted by: sarah | January 17, 2008 at 03:59 PM
Oh my these were delish!
I just made them to go along with our dinner tonight.
Sorta desert with the meal. mmmmmmm!
Thanks for sharing!
Posted by: Kathryn (aka kate) | January 16, 2008 at 06:21 PM
My favorite popovers are when I'm popping over to see you.
I miss you.
XXOO
Posted by: Mom | January 16, 2008 at 01:41 PM
so glad i found your great blog....these look delish. and that raspberry butter is out of this world...thanks for the great recipes.
Posted by: Laurie | January 15, 2008 at 09:07 PM
You are too good, Morgs. I'm seriously impressed!
ps. any names yet?? ;) we find out gender in a few days. yippppeeee!
Posted by: kim | January 15, 2008 at 04:32 PM
If Ina invites you over, can I come along? You know how much I love The Contessa . . .
Popovers . . . what can I say except that you are AMAZING! Oh, and for yummy popovers in UT (and an all-round incredible bread basket) try Zin Bistro in Salt Lake City. Yum!
Posted by: Rebecca | January 15, 2008 at 04:17 PM
You never cease to amaze me. I'll be the first to buy your cookbook!
Posted by: Heidi | January 15, 2008 at 12:04 AM
I fondly remember our 36 hour jaunt to NYC where you introduced Rob and I to Popover's. Tasty! I hope your Christmas was fabulous! Looks like you had a nice time down south. HOpe you are feeling well.
Posted by: Mandy | January 14, 2008 at 04:33 PM
I saw your comment above mine on someones(??)blog that said you were crazy about Valentine's Day. ME TOO!! I'm starting a series tomorrow on Valentine's Day ideas. Come visit!! I did one at Christmas too.
Popovers and raspberry butter... yummy!! Am I ever glad I stopped at your site. I'll be back tomorrow new friend. You've hooked me!!
Are you from New York? I'm from Green Bay and our Packers are playing your Giants next week in our little city. Should be fun!!
Joni (from YUMMERS!)
Posted by: jonipossin | January 14, 2008 at 03:58 PM
My mom is popover queen. It makes me homesick. I think I'll have to try that raspberry butter asap.
Posted by: Diana | January 14, 2008 at 03:07 PM
I just want you to know I went online and bought a pop over pan just so I can make this recipe. I swear I'll be stalking the UPS man until it comes. :)
Posted by: Jennier | January 14, 2008 at 10:29 AM
Oh, good heavens. That looks delicious.
Posted by: misschris | January 14, 2008 at 09:29 AM
Oh I just love popovers...I had these friends who would take me to the Neiman Marcus Cafe in Beverly Hills and that was the first tinme I had them....now I am low carbing it.....but ooooh those look so yummy:)
Posted by: shabbyjuls | January 14, 2008 at 09:09 AM
I haven't made popovers in a very long time. Thanks for the reminder. That raspberry butter is making my mouth water. Now I've got to dig out that popover pan. Thanks so much for the lovely photos.
Posted by: the farmers wife | January 14, 2008 at 06:57 AM
Ina has a new house? I loved her old house and I sort of think that if I had a house that beautiful that my cooking skills would magically improve and rival Ina's...probably not true, but it is something I secretly believe.
Posted by: Betsey | January 13, 2008 at 10:47 PM
Oh goodness, you are killing me with those gorgeous photos of the popovers.
Posted by: Oiyi | January 13, 2008 at 09:50 PM
oh.my.god. i want some. where do you live? i want to come over.
Posted by: melissa@yummygoods | January 13, 2008 at 04:36 PM
Those look fabulous -- thanks for the recipe. I love popovers! And Ina has new episodes? OMGosh -- I've got to find them -- I just love her. The last episode I saw was an older one. Thanks for the heads up!
Posted by: Thimbleanna | January 13, 2008 at 12:26 PM
That raspberry butter - oh my goodness.
Posted by: Mama Urchin | January 13, 2008 at 10:43 AM
Melanie- ebelskivers are like little pancake balls, they are really dense and heavy. The popovers rise quite a bit (thus the 'popover' look) and more than double in size. They are really light and airy.. I hope this helps! Both are good- totally different.
xoxo
Posted by: Morgan | January 13, 2008 at 12:19 AM
I thought the same thing about Ina, until I remembered the episode where she had a lunch for her architect who was building her new barn. She tapes her shows in there now.
Posted by: Jana Kigin | January 12, 2008 at 09:04 PM
Hmmmm, looks soo tasty! So this may be a dumb question, but what is the difference between ebelskivers and popovers? Also, that last bread looks so good -- Michel's mom makes a traditional Swiss bread called supfa (?sp) for Easter and stuff. It's so good -- we'll have to try making French toast with it some time.
Posted by: melanie | January 12, 2008 at 06:21 PM