Popovers are the perfect accompaniment to just about any meal. Light, but moist, they should be full of air on the inside and near crispy on the outside. They work well for a brunch with smoked salmon or eggs and are equally delicious alongside a Sunday roast.
Popovers are usually served with butter and sometimes a honey butter. For the later, I have tried several of our new Runamok Honeys and they were all really good. But to celebrate lighter fare and the arrival of spring, the Lemon Verbena Infused Honey mixed into some soft butter and topped with a hint of salt really hit the spot.
Popovers need to be made last minute. They are fine if they are not piping hot out of the oven but they are not the type of rolls that can be made ahead. The high number of eggs in the batter is what makes them rise so beautifully but will also make them unappealing if left for too long.
2 Tbsp butter, plus more for greasing cups
1 cup flour
Pinch of salt
½ cup heavy cream
1 cup milk
4 Tbsp butter, softened
Preheat oven to 400 F. Generously butter 12 muffin cups.
Melt 2 tbsp butter and set aside.
With a hand held or standing mixer, combine eggs, flour and salt. Slowly add the milk, cream and butter and blend well.
Fill the muffin cups ⅔ full with batter and place in center rack in oven. Bake for 30 minutes or until they are lightly browned on top
Using a fork, mash the butter with one tablespoon of honey, add a pinch of salt and taste. Adjust more honey or salt if needed.
Serve the popovers hot or warm with the honey butter on the side.