Popovers with Cranberry Butter


1 1/3 cups all-purpose flour

1 tsp kosher salt

1 1/3 cups whole milk

4 large eggs

2 tbsp avocado or olive oil

nonstick cooking spray

Cranberry Butter:

1/2 cup unsalted butter, softened

2 tbsp cranberry sauce

1 pinch salt

To make popovers: In large bowl, whisk flour, salt, milk and eggs until silky smooth. Add oil and whisk to combine. Transfer to pourable pitcher, cover and refrigerate at least 6 hours, or overnight.

Heat oven to 375 F.

Place 6-cup popover pan in oven 10 minutes.

Remove pan and spray with nonstick cooking spray. Stir batter, divide and pour into cups, filling each 3/4 full.

Bake until puffed high and cooked through, 45-50 minutes.

To make cranberry butter: In medium bowl, mix butter, cranberry sauce and salt until well combined.

Remove popovers from oven and serve with cranberry butter.

Popovers with Cranberry Butter
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