Ingredients:
For the Popovers:
1/2 cup unsalted butter
1 cup whole milk
1 cup all-purpose flour
3 large eggs
1/2 tsp salt
1/2 tsp sugar
For the Jammy Strawberries:
2 cups fresh strawberries, hulled and sliced
1/4 cup sugar
1 tbsp lemon juice
1 tsp vanilla extract
Preparation:
For the Popovers:
Preheat the oven to 375°F (190°C). Grease a mini muffin tin with butter or nonstick spray.
In a small saucepan, melt the butter over medium heat. Cook the butter, swirling occasionally, until it turns golden brown and smells nutty, about 5 minutes. Remove from heat and set aside.
In a medium bowl, whisk together the milk, eggs, salt, and sugar until smooth.
Gradually add the flour to the milk mixture and whisk until just combined.
Slowly pour in the browned butter, stirring until fully incorporated.
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes, or until the popovers are puffed and golden brown.
Remove from the oven and allow them to cool slightly.
For the Jammy Strawberries:
In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice over medium heat.
Cook, stirring occasionally, until the strawberries release their juices and the mixture thickens, about 10 minutes.
Stir in the vanilla extract and remove from heat.
Let the jammy strawberries cool slightly before serving.