The Iconic Neiman Marcus Popover Recipe: Make the Famous Popovers & Strawberry Butter at Home
If you’ve ever dined at the Neiman Marcus restaurants, you may have been greeted with a warm, golden popover and a serving of strawberry butter that melted into steam as you tore it open. This signature treat has become nearly as iconic as the store itself—and now you can bring it into your kitchen. In this article you’ll find a full recipe, step-by-step tips for success, background on the dish and why it works, plus serving ideas.
Why these popovers are special
Before we jump into ingredients and instructions, it helps to understand what makes the Neiman Marcus popover so beloved:
- A popover is essentially a light, hollow roll made from an egg-rich batter that puffs dramatically in the oven.
- At Neiman Marcus, the restaurant tradition has been to serve these warm popovers with a luscious strawberry butter—an indulgent pairing with simple elegance.
- The secret to the spectacular rise and airy interior lies in proper preparation: warm milk, room-temperature eggs, allowing the batter to rest, and using a properly heated pan.
- The result is crunchy and deep-golden on the outside, airy and soft inside, and the fresh popover with strawberry butter is best enjoyed immediately.
In short: this is comfort food with a touch of luxury, perfect for a special brunch, celebratory breakfast, or simply to treat yourself.
Ingredients for Neiman Marcus Popover Recipe
Here’s what you’ll need for the popovers themselves and the strawberry butter.
Popovers:
- 3 ½ cups (≈ 830 ml) whole milk (warm to the touch)
- 4 cups (≈ 480 g) all-purpose flour
- 1 ½ teaspoons salt (kosher salt or sea salt works)
- 1 teaspoon baking powder
- 6 large eggs, room temperature
- Non-stick spray or butter to grease the popover pan
Strawberry Butter:
- ½ cup unsalted butter, softened (or up to ¾ cup in some versions)
- ½ cup (≈ 120 g) good-quality strawberry preserves or jam
Equipment you’ll want:
- A 12-cup popover pan (or a deep muffin tin, fill every other cup to allow room to puff)
- A stand–mixer with whisk attachment (or hand beaters) recommended, although whisk by hand works
- Baking sheet under the popover pan to assist with even baking
Instructions – Step by Step for Neiman Marcus Popover Recipe
1. Warm the milk & prep dry ingredients
- Pour the milk into a saucepan and gently heat it until it is warm to the touch (about 110 °F / 43 °C) but don’t boil it.
- Meanwhile, sift together the flour, salt, and baking powder in a large bowl and set aside.
2. Mix the batter
- Crack the 6 eggs into the bowl of your mixer (or a mixing bowl). Beat on medium speed for about 3 minutes until the eggs are pale and foamy.
- With the mixer on low speed, gradually pour in the warm milk while mixing. Then gradually add the dry mixture and mix on medium speed for about 2 more minutes.
3. Let the batter rest
- Cover the bowl and allow the batter to rest at room temperature for about 1 hour. This helps the flour hydrate fully and the gluten relax, resulting in a better rise and texture.
4. Preheat the oven and prepare the pan
- Preheat the oven to 450 °F (≈232 °C).
- Generously spray the popover pan (or muffin tin) with non-stick spray or butter and place the tin on a baking sheet. Pre-heating the tin can help, but is optional.
5. Fill and bake
- Pour the rested batter into the greased cups almost to the top, allowing for the dramatic “pop” up.
- Place the pan into the oven and bake for 15 minutes at 450 °F. Then reduce the oven temperature to 375 °F (≈190 °C) and bake for an additional 30 to 35 minutes, until the popovers are deeply golden brown and appear hollow inside.
- Avoid opening the oven door during the first part of baking.
6. Make the strawberry butter (while popovers bake)
- In a mixing bowl, beat the softened butter until it is light and fluffy. Then add the strawberry preserves and beat until fully combined.
- Transfer to a small ramekin, cover, and refrigerate until ready to serve.
7. Serve immediately
- Remove popovers from the oven and turn them out of the pan immediately. Serve them hot.
- Tear open the popover and spread the strawberry butter inside or on top.
- Great serving pairings: fresh berries, a light salad, or simply on their own for a brunch treat.
Pro Tips & Troubleshooting
- Room-temperature eggs and warm milk are crucial. Cold ingredients slow rise and reduce lift.
- Don’t skip the resting time of the batter. It’s a major part of the secret.
- Use a well-heated oven and start high (450 °F) so the batter gets the initial blast of heat to “pop” up. Then lower the temperature to finish baking.
- Grease the pan generously. The batter will climb the sides and create the characteristic tall “poufs”.
- If using a muffin tin, fill every other cup so popovers have room to expand.
- Serve them immediately. Popovers are best fresh out of the oven.
- To reheat leftovers, gently heat in the oven at 350 °F to crisp them back up.
Serving Ideas & Variations
- Brunch centerpiece: Serve with a fresh fruit platter, smoked salmon, or a light green salad.
- Sweet twist: Add fresh strawberries or raspberries and a light dusting of powdered sugar.
- Savory spin: Adapt the batter slightly (omit the strawberry butter, add herbs or cheese) for a savory version.
- Special occasions: Ideal for holiday brunches, Mother’s Day, birthdays, or impressing guests.
- Leftovers: Slice open and use for sandwiches or French-toast style using the leftover pieces.
Why This Recipe Works
- The Neiman Marcus restaurant legacy made this popover a symbol of luxury and comfort.
- Simple ingredients combined with precise technique—warm milk, room-temperature eggs, well-rested batter, and a hot oven—result in a dish that’s greater than the sum of its parts.
- The emphasis on temperature, rest time, and proper baking makes it unique, airy, and light, distinguishing it from ordinary muffins or rolls.
Frequently Asked Questions (FAQ)
Q: Can I make this with low-fat milk or non-dairy milk?
A: Whole milk contributes to richness and helps proper rise. Low-fat or non-dairy milk may reduce height and richness.
Q: What if I don’t fill the pan almost to the top?
A: It won’t ruin it, but the tall “poof” will be diminished. Fill almost to the top for best results.
Q: Why did my popovers collapse?
A: Common mistakes include cold ingredients, skipping resting time, opening the oven too early, or over-mixing.
Q: Can I make the batter ahead of time?
A: Pre-made batter tends not to perform well the next day. Best to bake immediately after resting for an hour.
Q: How many popovers does this recipe yield?
A: About 12 popovers when using a 12-cup pan filled almost to the top.
Final Words
With these instructions, you can recreate the warm, airy popovers and sweet strawberry butter that delighted diners in Neiman Marcus restaurants. The secret isn’t exotic ingredients—it’s patient technique: warm milk, room-temperature eggs, well-rested batter, a hot oven, and immediate service.
Serve fresh from the oven, smear with strawberry butter, and enjoy the golden-crisp, airy-middle bite. Perfect for brunch, holidays, or any special occasion, these popovers are a timeless indulgence.
