480M Total Time
10M Prep Time
Recipe created in partnership with @CookingwithShereen
Ingredients and Directions
Add flour, salt, milk and eggs in a large bowl. Whisk until silky smooth. Add the oil and whisk to combine. Note: the batter should be thin. Transfer to a pourable pitcher, cover and refrigerate for at least 7 hours, but can be left overnight.
Heat oven to 375°F.
Place a 6-cup popover pan into the pre-heated oven for 10 minutes.
Remove the pan and spritz it with non-stick cooking spray. Stir the batter, divide and pour into the cups, filling three quarters of the way.
Bake until puffed high and cooked through, 45 to 50 minutes. Don’t open the door while cooking!
While the popovers cook, combine softened butter, cranberry sauce and a pinch of salt in a medium bowl until well combined.
Remove the popovers and serve immediately slathered with cranberry butter.
- 1 1/3 cup all-purpose flour
- 1 tsp kosher salt
- 1 1/3 cup whole milk
- 4 large eggs
- 2 Tbsp avocado or vegetable oil
- Cranberry Butter
- 1/2 cup unsalted butter, softened
- 2 Tbsp homemade cranberry sauce
- Pinch of salt
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.