May 3 is National Raspberry Popover Day and I strongly recommend the following recipe. Some people accomplish this with raspberry jam but having made them I endorse making them with fresh raspberries. If you do not have a popover pan you can get pretty close with muffin pan. I also recommend preheating the pan and use cooking spray instead of butter.

Raspberry Popovers
SUMMARY:

These raspberry popovers are the perfect dish for brunch or any easy breakfast.

INGREDIENTS:

• 2 large eggs
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• Zest of 1 lemon
• Handful of fresh raspberries

METHOD:

1. Preheat oven to 375 degrees.
2. Using a microwave or stovetop, melt the butter. Coat the popover pan generously with melted butter. Place pan in the oven to heat it up while the oven finishes preheating.
3. In a large bowl, whisk together eggs and milk.
4. Using a separate bowl combine the dry ingredients: flour, sugar, salt, and lemon zest. Add these the egg mixture and stir until just combined. It’s okay if it’s a little lumpy.
5. Pour the batter into the prepared pan, filling each cup to about 2/3 full. Scatter a few raspberries over the tops of each cup or mash the raspberries and fold a spoonful into the mixture of each cup.
6. Bake until puffed and golden, about 35-45 minutes. Sprinkle with powdered sugar and serve immediately, popovers will deflate slightly as they cool.