Popovers: Simple, speedy dessert right for spring

Popovers arefast and versatile.

Dessert is an uncommon offering in my house, although not due to any we're-too-healthy-for-that ethic. Rather, the typical day of work and errands and chasing a child leave me with little time to consider dessert.

Which is why, on the rare occasion that dessert does make an appearance, it needs to be fast, simple and something that can be prepped ahead. Even better is when the dessert can do double duty and be used in another meal the next day. That's a tall order for dessert.

But I have found one that meets all criteria - popovers.

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This simple pastry - they resemble large, inflated muffins, but are hollow - comes together in almost no time and calls for just a handful of ingredients. Even better, the batter can be made the night ahead. And because popovers aren't particularly sweet, they work as well for dessert as they do for breakfast.

Cardamom Popovers with Cinnamon Mascarpone and Berries


For the popovers:

•2 cups all-purpose flour

•2 cups milk

•4 large eggs

•2 tablespoons butter, melted

•1 tablespoon sugar

•1 teaspoon salt

•1/2 teaspoon ground cardamom

For the filling:

•Two 8-ounce tubs mascarpone

•2 tablespoons honey

•Juice and zest of 1 lemon

•2 teaspoons cinnamon

•Sliced fresh berries


Heat the oven to 400 degrees. Coat a 6-cup popover pan with cooking spray.

In a blender, combine the flour, milk, eggs, butter, sugar, salt and cardamom. Blend until the ingredients form a very smooth batter, about 1 minute. Fill each of the prepared popover pan cups about halfway with batter. You should use only half of the batter in the blender. The remainder can be baked as a second batch or refrigerated for up to 24 hours.

Bake for 30 minutes. Remove the popovers from the pan and use a knife to cut a small hole in the top of each to let the steam escape. Cool slightly.

Meanwhile, to prepare the filling, in a medium bowl gently stir together the mascarpone, honey, lemon juice and zest, and the cinnamon. When the popovers have cooled just enough to handle, carefully tear the opening just enough to spoon in about 1/4 cup of the filling. Serve each with sliced strawberries or other fresh berries.

Servings: 12

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