It feels like my life has been on auto-pilot for the last few weeks. This week in particular, it seemed like a God-given miracle if I got to sit down and eat a legitimately home-cooked meal. Seriously. Planning my schedules is really starting to freak me out, and the words “managerial” and “entrepreneur” are starting to sound really weird. I won’t be surprised when (not if,) in the near future, I forget to put on underwear in the morning. Or worse, I forget my pants. Waking up is hard…
So today when my last class of the day was cancelled, I took that as a sign. I decided to take a much needed break from all of the insignificant things in my life. You know, those things like getting my oil changed, figuring out how to not be poor for the rest of my life, and, I don’t know, exams, studying, and the like. I made these Popovers with Strawberry Butter. This recipe is one of my absolute favorites, and I have never had better results with any other recipe. You can always trust Julia Child! I make an easy, fresh strawberry compound butter to spread over these warm, fluffy, golden brown popovers. These will make a great addition to your Easter brunch, lunch, or dinner!
- 1 stick unsalted butter, at room temperature
- 2 tablespoons powdered sugar
- Pinch of kosher salt
- 1/4 cup diced fresh strawberries
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup whole milk, at room temperature
- 3 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted
- Beat the butter, powdered sugar, and salt in the bowl of an electric mixer on medium speed for about 2 minutes, until smooth and creamy. Add the strawberries and beat for another minute, until combined. Transfer to a small bowl and chill in the refrigerator for at least 30 minutes, until firm.
- Preheat the oven to 425°F and place a rack in the lowest part of the oven. Lightly grease a 12-cup mini popover pan.
- Beat the flour, salt, milk, eggs, and melted butter in a medium bowl with a hand mixer, mixing until smooth. Divide the batter between 10 popover cups. Bake for about 15 minutes, until golden brown. Reduce the oven temperature to 350°F and bake for another 10 to 15 minutes, until cooked through but still doughy in the center. Serve warm with the strawberry butter.