Raspberry Popovers

Raspberry Popovers

  • 240 ml of milk
  • 30 grams of unsalted butter, melted and divided
  • 6 grams of grated fresh orange zest
  • 6 grams of grated fresh lemon zest
  • 1/2 Tsp. vanilla extract
  • 140 grams of all-purpose flour
  • 40 grams of sugar
  • Big pinch of salt
  • 170 grams of Driscoll's Raspberries
  • 2 large eggs
  • 1 large egg white

30 min prep time + 30 cooking | 6 | dessert

Raspberry Popovers

Every year we celebrate National Raspberry Popover day in the beginning of May. Join the celebration and see why they made a whole holiday for them!


Preheat the oven to 200 °C.
Whisk together the eggs, egg white, milk, 1 tablespoon of the butter, orange zest, lemon zest and the vanilla extract in a medium bowl. Combine the flour, sugar and salt in a separate bowl. Add the egg mixture to the flour mixture and stir until combined. Batter should be a little lumpy.
Place the popover pan in the oven and heat for 5 minutes. Remove the pan and carefully brush the cups with the remaining butter. 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 if you need to).
Bake until the popovers are puffed and golden brown, about 28-30 minutes. Serve immediately.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.