Popovers with maple butter may be one of my favorite carbs of all time. At the last minute, I chose to serve these with Thanksgiving dinner and they ended up being my favorite item on the table. I was inspired to serve popovers instead of rolls because an incredible restaurant near me serves amazing popovers instead of bread. Theirs come with European butter sprinkled with sea salt which is heavenly, but I thought maple butter would add the perfect fall flavor to our Thanksgiving meal.
It is incredibly easy to make maple butter and once you make it for the first time, you will want to slather everything in it! Softened butter is whipped with maple syrup in a stand mixer and then the butter is put back in the fridge to harden. I have already used the butter on a pumpkin bagel and homemade cinnamon raisin bread (coming next week), and I am imagining it wouldn’t be so bad on a stack of warm pancakes. See? It’s incredibly dangerous to have around.
The popovers are also very easy to make. All of the ingredients are thrown into a blender and poured directly into a baking tin. I use a popover pan, which can be found at most kitchen stores. I have read that you can also use a regular muffin/cupcake pan, but I haven’t tried it myself. It is key to preheat the popover pan for best results.
The result will have people thinking you slaved in the kitchen for hours. The popovers are perfectly soft, eggy and so light and fluffy. It is best to eat them shortly after they come out of the oven. Rip one open and watch the steam pour out and then add a dab of maple butter. It is next to impossible to eat just one!
Popovers with Maple Butter
Yield: 6 popovers
3 Tbsp. unsalted butter, melted and divided
1 cup milk, warmed for 30 seconds in microwave (I used skim)
1 cup all-purpose flour
1 tsp. salt
Maple Butter Ingredients
1 1/2 sticks salted butter, at room temperature
1/4 cup maple syrup
To make the maple butter, blend the room temperature butter and maple syrup in a stand mixer fitted with a paddle attachment until light and fluffy, about 1 minute. Scoop butter into a small dish, cover and refrigerate until chilled.
Preheat oven to 400 degrees F. Use a pastry brush to coat 6 muffin/popover cups with 1 tablespoon of the melted butter. Put the tin in the oven for 5 minutes.
Meanwhile, blend the eggs in a blender until pale yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter and blend until smooth.
Take out warmed muffin/popover tin and fill each cup about 2/3 full. Return to oven and bake 30-35 minutes. Serve almost immediately/while still warm.