My Mom’s popover tin holds a lot of sentimental value for me. Since I live in my childhood home, I’ve kept it in the same part of the kitchen it’s always been in, nestled in between baking sheets above the oven. It’s never not been there.
Since I don’t remember having popovers as a kid, I have to fill in the blanks of why we had it. What I like to imagine is that my Mom had lofty ideas of making a fancy popover breakfast for the family. Bev would have chosen the sweet route, for sure. I can also imagine all of the men in her life complaining about popovers and how much they didn’t like them (just like my family!) so she gave up those dreams.
I may have placed my own narrative on hers… who knows?
I’m the only person in my family who likes Dutch babies and popovers. They’re the closest thing to my favorite donut (cruller). It’s comforting with its crispy edges and eggy center. It’s bready but delicate. I like mine with a bit of jam or cinnamon sugar and butter. I suppose the best part about being the one with the popover tin and the love for popovers in my family is that I don’t have to share 😉
Ingredients involved:
We got Cooper a NutriBullet for Christmas and it’s been a game changer. He has two smoothies a day so it’s nice to clean out a cup instead of an entire blender pitcher and a cup.
It makes this whole process less daunting cuz it’s just basically mixing it in a cup.
Pour into your prepared popover pan.
Bloop! Baked!
Puffed up. Crispy outside.
Eggy soft center.
A nice addition to my breakfasts lately.
Now that I’ve got a base to work with, I can’t wait to play around with fillings and flavorings on my next batches.
I’m thinking blueberries or maybe something with sausage…
Gluten Free Popovers
makes 6-7
recipe slightly adapted from King Arthur Baking
- 1 cup gluten-free all-purpose flour
- 1 teaspoon table salt
- 1 ¼ cup milk, slightly warm
- 4 large eggs
- 2 tablespoons butter, melted
Preheat the oven to 400°F. Grease a standard popover pan of regular muffin tin.
In a blender, mix eggs, butter, and milk until mixture is uniform. Add in the flour and salt and blend until the batter is smooth.
Pour the batter into the prepared pan, filling each cup about 2/3 full.
Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until the popovers are deep brown.
Remove from the oven, prick the side of each popover with a sharp knife to let the steam out, and let popovers rest for 5 minutes to finish setting.
(make sure the gf-flour recipe you’re using has xanthan gum in it! I used Bob’s Redmill 1 to 1)
