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.

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

> The history of popovers.

> The history of raspberries.

> More popover recipes.

> 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 tablespoon butter.

4. DIVIDE the batter evenly among the 6 cups (about 1/3 of a cup per well). Sprinkle the raspberries over the batter (you can press a few into the batter in addition to leaving a few on top).

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

[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).