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Strawberry Cream Cheese Popovers

Servings 6 popovers.


  • 2 tablespoons unsalted butter cut into 6 pieces
  • 2 large eggs room temperature
  • 1 cup milk room temperature
  • 140 grams 1 cup kumquat's all-purpose flour
  • 1 teaspoon golden flaxmeal
  • 1/2 teaspoon salt
  • 6 teaspoons strawberry cream cheese*


  • Preheat oven to 400°. Drop a piece of butter in each cup of a popover tin or muffin tin. Place pan on a baking sheet.
  • In a small bowl, beat eggs until pale. Add milk; stir to combine. In a medium bowl, whisk together flour, flaxmeal, and salt. Add milk mixture to flour mixture and whisk until almost smooth.
  • Place popover tin and baking sheet in the oven for 3 minutes. Remove tin from oven and evenly divide batter between cups. Drop a teaspoon of strawberry cream cheese into each cup of batter. Bake for 30 minutes or until popovers are puffy, with brown crusts and hollow centers. Serve immediately.