Take Eggs to New Heights with Popovers & Cranberry Butter

Eggs keep baked favorites from falling flat. In only 10 minutes of prep time and with a few simple ingredients, you can make crowd-pleasing recipes like these Popovers with Cranberry Butter from best-selling author and international social media chef Shereen Pavlides.

Whether it’s served as an appetizer or light dessert, this savory-with-a-touch-of-sweet recipe can become part of your family’s most cherished traditions. 

Popovers

Prep time: 10 minutes
Cook time: 45-50 minutes
Yield: 6 popovers

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

To make popovers:

1. In a large bowl, whisk flour, salt, milk, and eggs until silky smooth.
2. Add oil and whisk to combine.
3. Transfer to a pourable pitcher and cover
4. Refrigerate for at least 6 hours, or overnight.
5. Heat oven to 375 F.
6. Place a 6-cup popover pan in the oven for 10 minutes.
7. Remove the pan and spray with nonstick cooking spray. Stir batter, divide, and pour into cups, filling each 3/4 full.
8. Bake until puffed high and cooked through, 45-50 minutes.

Cranberry Butter

• 1/2 cup unsalted butter, softened
• 2 tablespoons cranberry sauce
• 1 pinch salt

To make cranberry butter (while the popovers are cooking):

1. In a medium bowl, mix butter, cranberry sauce, and salt until well combined.
2. Remove popovers from the oven and serve with cranberry butter.

For egg-stra fun and recipes, visit the American Egg Board.