Lemon and blackberry popovers are bursting with fresh flavor. Serve them with tangy whipped goat cheese sweetened with a touch of honey to take them completely over the top!
Although you might not know it from looking out the window, Spring is finally here! Over the next few weeks, I’ll be partnering with Anolon Cookware to create and share recipes to help you celebrate Spring’s special moments – starting with bridal showers and the onset of wedding season.
I love any excuse to host an elegant brunch, so it’s no surprise that it’s is my favorite theme for bridal showers. Fresh-from-the-oven popovers are my secret to ensuring a memorable event.
Popovers might look fussy, but they’re incredibly simple to make. The method is very similar to making a Dutch baby pancake – thin batter is poured into a hot popover pan (I used this one from Anolon Advanced and it’s great!) and rises up like a cloud while it bakes. The result is a light and airy treat that’s crispy on the outside and moist and chewy in the middle. They’re best served piping hot, but the batter can be made in advance to make your morning easier. (Refrigerate it overnight, then let it sit on the counter while your oven heats to take off the chill.)
The base for popovers is very plain and only subtly sweet, making them a great canvass for whatever flavors you feel like playing with. I love adding tons of lemon zest to give them a bright flavor, and dropping in a few blackberries for pops of jammy sweetness.
- 1 cup milk
- 2 large eggs
- 1 tablespoon butter, melted
- 1 lemon, zested
- 1 cup all purpose flour
- 16 blackberries
- 4 ounces soft goat cheese (chevre)
- 1 tablespoon honey
- 1-2 tablespoons milk