By zp7op | Contributor
When celebrations are in order, eggs play a vital role in numerous beloved recipes. They are an essential ingredient for hosts, providing both convenience and creativity for appetizers, baked goods, classic dishes ideal for entertaining, and more.
Eggs are integral to keeping baked delights (and celebrations) from becoming uninspired. With just 10 minutes of prep time and a handful of simple ingredients, you can whip up crowd-pleasing dishes like Popovers with Cranberry Butter, a recipe from best-selling author and renowned social media chef Shereen Pavlides.
Begin by whisking the star ingredient—eggs—with flour, salt, and milk until you achieve a smooth and silky mixture. Cover the thin batter and refrigerate it for at least 6 hours or overnight, then bake it in a popover pan (or a muffin pan) until they are warm, eggy, and flaky.
Next, mix softened butter and cranberry sauce with a dash of salt, then spread this delightful mixture onto the freshly baked popovers. For a more refined experience, consider preparing homemade cranberry sauce instead of using a pre-packaged option.
This recipe, whether enjoyed as a starter or a light dessert, can become a cherished part of your family’s traditions.
Popover Recipe with Cranberry Butter
Recipe adapted from Shereen Pavlides (@CookingwithShereen) on behalf of the American Egg Board
Preparation Time: 10 minutes
Cooking Time: 45-50 minutes
Servings: 6 popovers
Ingredients for Popovers:
1 1/3 cups all-purpose flour
1 teaspoon kosher salt
1 1/3 cups whole milk
4 large eggs
2 tablespoons avocado or vegetable oil
nonstick cooking spray
Ingredients for Cranberry Butter:
1/2 cup unsalted butter, softened
2 tablespoons cranberry sauce
1 pinch salt
To prepare popovers: In a large bowl, whisk together flour, salt, milk, and eggs until you have a silky smooth mixture. Incorporate the oil and whisk until combined. Pour the mixture into a pitcher for easy pouring, cover it, and refrigerate for at least 6 hours or overnight.
Preheat your oven to 375 F.
Place the 6-cup popover pan in the oven for 10 minutes.
Remove the pan and spray it with nonstick cooking spray. Stir the batter, then divide and pour it into the cups, filling each about 3/4 full.
Bake until the popovers have puffed and are cooked through, approximately 45-50 minutes.
For the cranberry butter: In a medium bowl, combine the butter, cranberry sauce, and salt until thoroughly mixed.
Take the popovers out of the oven and serve them warm with cranberry butter.
