Lemon cranberry popovers recipe

Lemon Cranberry Popovers recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Lemon Cranberry Popovers recipe is a delightful combination of tangy lemon and sweet cranberries, creating a burst of flavors in every bite. These light and airy popovers are perfect for breakfast or brunch, and they make a stunning addition to any holiday table. With just a few simple ingredients and easy steps, you can whip up these delicious treats in no time. The lemon zest adds a refreshing twist to the traditional popover recipe, while the cranberries provide a tart and juicy surprise. Get ready to impress your guests with these delightful Lemon Cranberry Popovers!

Keywords: Lemon, cranberry, popovers, recipe, breakfast

Lemon cranberry popovers recipe details

Lemon cranberry popovers recipe, recipe Rating: 4.6
Number of votes:110

Ingredients

4 eggs

2 cups milk

2 cups all-purpose flour

1/4 teaspoons salt

1 Tablespoon crushed “Beaujolais Herbs”

1/4 stick of butter

Fresh berries (blueberries, raspberries, blackberries) – optional

Whipped Lemon Cream:

1/2 to 3/4 cup sugar

Juice of 2 lemons

3 Tablespoons butter

1/2 to 1 cup whipped cream

Instructions:

Preheat oven to 425 degrees. In a large mixing bowl, whisk eggs. Add milk and whisk together. Mix in flour, herbs, and salt, whisking as you add to liquid. Spray 12 popover pans or heavy muffin tins with canola oil. Dab approximately 1/3 teaspoon butter in each cup. Place in oven for 2 minutes to melt butter. Immediately fill 1/2 full with batter. Bake for 30 to 35 minutes for popover pans (20 to 25 minutes for regular muffin pan) until puffed and browned. Serve immediately.

Fresh Berry: Make as above, but add berries (3 to 4) once batter is in pan. Drop on top of each popover. May take 2 to 3 minutes longer to cook.

Whipped Lemon Cream: Heat sugar and lemon juice, stirring constantly. Add butter in chunks. Cook over low heat until creamy. Cool. Just before serving, fold in whipped cream. Can refrigerate for up to 2 days.