Sunday, May 27, 2012


One of the things I miss most with my new eating plan is not being able to savor the taste of hot bread with some cold butter slathered on the top. I purchased a Sunbeam bread maker some years ago and used to make my own challah, cinnamon raisin bread and whole wheat bread...and now it is sitting collecting dust. A pure tragedy.

Earlier this year, I was dining at a restaurant called BLT Steak and we were served popovers before our meal. It's difficult for me to eat dinner out because I never know what ingredients are in the food - so when it comes to stuff like that, I just pass the basket. But I later realized  you can make popovers without yeast...just flour, salt, milk and eggs.

Using alternative milk and flours does not always produce the same results when baking. But this morning I was going to find out. I prefer sweet breads so I used almond milk instead of whole milk and added some orange zest.

So what makes a popover "pop"? The high proportion of liquid in the batter creates steam that causes the popovers to puff up. In order to have perfect popovers DO NOT PEEK. Never open the oven until the popovers are finished baking. If you don't own a popover tin, you can make these in a regular muffin tin; they just won't be as tall and as pretty. When you remove popovers from the oven, unmold and place onto a rack. Pierce the sides with the tip of a sharp knife to let steam escape - this will keep the exterior crisp and prevent the popovers from collapsing.


3 tbsp melted butter, divided
3 eggs
1 c milk, heated for 45 seconds (or substitute hemp, rice or almond milk)
1 c all-purpose flour (or substitute white whole wheat flour)
1/2 tsp kosher salt
1 packet Stevia

Preheat the oven to 450 degrees F.

Preheat muffin tin by placing it in oven for 10-15 minutes prior to baking.

In a blender or food processor, mix the eggs until pale yellow. Add the warm milk and blend. Add the remaining ingredients (with the exception of 1 tbsp butter) and blend. Brush the remaining butter on the muffin tins. Pour the batter into the warmed tins and return it to the oven.

Bake at 450 degrees for 20 minutes. Reduce the oven temperature to 350. Bake 20 minutes longer or until golden brown. Serve warm.

Cheesy Popover

If you want a heartier popover, use whole milk, and add the following:

1/4 c grated Cheddar
1/4 c grated Parmesan
2 tbsp chopped chives
1 tsp paprika

If you want to sweeten the bread, you can add a tsp of orange zest to the batter and this cinnamon sugar to the top:

Cinnamon Sugar

1/2 c sugar
1 tsp ground cinnamon
1/4 c unsalted butter, melted

Brush tops of popovers with cinnamon sugar mixture and serve warm.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

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