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Sweet recipes: Sweet or savory popovers

Popovers: Photo by Kristen Massad

Popovers: Photo by Kristen Massad

With only four ingredients, popovers have an airy, puffy and custard-like interior that complements any breakfast, lunch or dinner. Popovers can be sprinkled with cinnamon sugar for a touch of sweet or flavored with black pepper and Gruyere for a savory addition. Being so versatile, they will replace a standard muffin, biscuit, bread or doughnut. A popover pan is necessary to create a sky-high puff and a crisp shell that will come out perfect every time.

Sweet or savory popover

Grocery List
2 eggs
2 egg yolks
1 teaspoon salt
1 ¼ cup milk
1 ½ cup all-purpose flour

Directions
Mix the eggs, egg yolks, salt and one quarter cup of the milk. Whisk the flour into the egg mixture, making sure to whisk out all the lumps. Whisk in the remaining milk.
Pour batter into popover pan, filling halfway. Sprinkle with topping of your choice.
Place pans in cold oven and turn oven on to 425 degrees F. Bake popovers for about 30 minutes or until puffed and well browned.
Unmold popovers and serve immediately.

Flavor options:

Cinnamon sugar:
Mix 2 tablespoons cinnamon and 4 tablespoons sugar, and sprinkle some on top of popovers before baking.
Once popovers are baked and removed from the oven, brush with butter and sprinkle with more cinnamon sugar.

Black pepper and Gruyere:
Shred ¼ cup Gruyere cheese and mix with ½ teaspoon freshly ground black pepper.
Sprinkle on top of the popovers
before baking.

Lemon-rosemary:
Zest 1 lemon, and chop 1 tablespoon of fresh rosemary.
Sprinkle on top of the popovers
before baking.

Makes 12 popovers

By |2015-06-02T14:32:11-05:00May 26th, 2014|All Columns, All Magazine Articles, Delicious, Dining, Food and Drink, Sweets|Comments Off on Sweet recipes: Sweet or savory popovers

About the Author:

Kristen Massad
Kristen Massad writes a monthly column about sweets and baked goods. She graduated from the French Culinary Institute in New York City and owned Tart Bakery in Dallas for eight years. She blogs about food and lifestyles at inkfoods.com.com.