May 3rd was National Raspberry Popover Day, but we saved this recipe for weekend breakfast. It was a big hit, the raspberries in counterpoint with the popovers’ egginess, the fruit brightened by lemon and orange zest.

We’ll be making them again on Mother’s Day.

Thanks to Driscoll’s the recipe to add their raspberries to what is a fan favorite (popovers!) at our house.

Below:

> Raspberry popovers recipe.

Elsewhere on The Nibble:

> Classic popovers recipe. Plus, do you really need a popover pan?

> The difference between popovers and Yorkshire Pudding and other uses for a popover pan.

> The history of popovers.

> The history of raspberries.

> The year’s 7 raspberry holidays.

> The year’s 3 popover holidays.

> The year’s 20+ bread holidays.

> Related recipe: raspberry cream spread for bagels or toast.
 
 
RECIPE: RASPBERRY POPOVERS

Prep time is 30 minutes and cook time is 35 minutes.
 
Ingredients For 6 Popovers

 
Preparation

1. PREHEAT the oven to 400°F. Whisk together in a medium bowl the eggs, egg white, milk, 1 tablespoon of the butter, orange zest, lemon zest, and vanilla extract.

2. COMBINE the flour, sugar, and salt in a separate bowl. Add the egg mixture to the flour mixture and stir until combined. The batter should be a little lumpy.

3. PLACE the empty popover pan in the oven and heat it for 5 minutes. Remove the pan and carefully brush the cups with the remaining 1 of tablespoon butter.

[1] Raspberry popovers, a treat with breakfast, brunch, and lunch (photos #1 and #2 © Driscoll’s).

[2] The recipe uses a six-ounce package of raspberries.

[3] Lemon zest, plus orange zest, add brightness to the fruit (photo © Microplane).

5. BAKE until the popovers are puffed and golden brown, about 28-30 minutes. Serve immediately.
 
 

[4] Warm from the oven: perfect eating time (photo The Nibble | Abacus).
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.