Raspberry and Orange Popovers

It’s now officially Week Three of my Popover Project. So far this year, I’ve tackled Cinnamon Roll Popovers, and Elvis Lovin’ Peanut Butter and Banana Popovers. This week, I paired the citrusy orange and tart red raspberry together to create a very flavorful and pleasing popover.

Pretty colors, too. I AM a girl, after all.

I was lucky enough to have a nice bucket full of frozen red raspberries left from a large shipment of Naturipe that I just couldn’t use all of at the time. They were gorgeous, I tell you, and in my haste, I did not have time to lay out the fresh berries onto a tray to freeze them individually. What that means is, I had a bucket full of raspberries that were clumped together.

Still pretty.

Some berries came out nicely, while other required an ice pick and cursing. But I managed more than enough for this batch of popovers. Next time, though – I’ll take more time in my freezing efforts. Live and learn.

I was thrilled with the great results, and the punch of tangy from the raspberries was the perfect accompaniment with the orange. You could certainly choose to top these with maple syrup (as I did) or a nice raspberry syrup, but a cream cheese glaze would also be more than welcome.

As long as you bring me some.

Raspberry and Orange Popovers

Rating: 5

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 12 mini or 6 large popovers

Ingredients

3 eggs
1 cup milk
1 cup All Purpose Flour
1/3 cup sugar
Zest and Juice of 1/2 orange
pinch salt
2 teaspoons vanilla
3 Tablespoons Butter
1 cup frozen raspberries (or fresh)

Instructions

Preheat oven to 375F. Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
In medium bowl, beat the eggs with the milk, vanilla, orange zest, orange juice and sugar, then whisk in the flour. Pour the batter into the butter filled cups, then evenly add a few berries to each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with your favorite syrup, and whipped cream. Serve and enjoy!

For those of you itching for a How-To Video on the Popover, I promise, there WILL be one forthcoming. It’s such a simple meal, but I need to make sure I have a helping hand when it comes to the video…which leaves me with weekends.

It will happen.

Really!

Until then, have a great day!