Sugared Raspberry Popovers

You may notice that the breakfast category has a high count when it comes to my lists. I LOVE breakfast. It is hands down my favorite meal. I love nothing more than going out with friends to a wonderful breakfast spot and lazily enjoying a delicious breakfast while languidly sipping coffee and easing into the day. Some days you just want that special feeling but you don’t want to get dressed, quite frankly. You know that feeling. One of those days you try to convince yourself, “Do I REALLY need to get dressed today?” Perhaps its a Sunday and you don’t REALLY have anywhere to go. Nobody is coming over. Your favorite show is on tv. The couch is calling you. It’s freezing outside. Screw the polar vortex!! When it is the dead of winter and you have not shaved your legs in God knows how long. I hear-by give you permission. (to not get dressed-not the shaving part). Your secret is safe with me. Nobody has to know….

raspberry popovers 2

Raspberry Sugared Popovers

raspberry popovers 3

Sugared Raspberry Popovers

yield: 6 large popovers

3 large eggs

1 1/2 Cup whole milk (2% is fine)

3/4  tsp. vanilla bean paste (or 1 tsp. vanilla is fine)

1 1/2 Tbsp. sugar

pinch of salt

1 1/2 Tbsp. melted butter

1 1/2 Cups all purpose flour

fresh raspberries, rinsed and dried

granulated sugar for serving

1. Preheat the oven to 425° degrees. Have baking non stick spray available.

2.  Blend the eggs, milk, vanilla, sugar, salt, and melted butter. Add the flour and whisk to combine; about 1 minute; mix just til combined but okay if visible lumps of flour remain. Pour batter into a 2 Cup glass measuring cup. Set aside.

3. Place the popover pan in the oven and heat the pan for about 10 minutes. Remove the pan carefully and spray generously with the non stick spray; make sure to get the tops of the wells.

4. Carefully pour batter into each well to 3/4 full. Top with about 6-7 raspberries. Bake the popovers at 425° for 20 minutes. DO NOT OPEN THE OVEN DOOR!

5. After 20 minutes, reduced the of the oven to 350° and continue baking for an additional 20-25 minutes. After 20 minutes check the popovers; insert a bamboo skewer and the popovers are done when the skewer comes out clean; if not done continue baking for a few additional minutes. Once they are done; insert a sharp paring knife into each popover to release the steam (this will ensure they keep their shape) and let the popovers cool in the pan on a wire rack until cool enough to touch. Toss in granulated sugar.

*Can I just say:  I like to rip them open while warm and eat them by sprinkling on additional granulated sugar inside. Yum!

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3 Comments on “Sugared Raspberry Popovers”

  1. Staci says:

    Can these be made in a muffin tin? I don’t have a popover pan…


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