|Strawberry Popovers (Gluten-Free!)|
I love popovers. I grew up eating them as a special treat and, when I started eating gluten free, I did not think that I would ever enjoy them again. Thankfully, I haven't had to tweak my original recipe very much to continue to enjoy these yummy, bready treats.
Popovers are very simple to make. I use a popover pan to bake mine but you can also use an oversized muffin tin. Popovers require very few ingredients - eggs, milk, flour, butter, salt ... that's it.
|Popover Batter ... A little bit pink|
Popovers are so multi-functional - you can eat them right out of the oven, plain or with a little bit of butter, you can fill them with soup or veggies, or, like we did with these, fill them with your favorite yogurt and sliced fruit.
2 eggs, lightly whisked
Handful of strawberries, blended
1 cup milk
1 cup gluten-free flour (I used Jules Gluten Free Flour)
1 tablespoon melted butter
Dash of salt
1. Lightly spray a popover tray or a deep dish muffin tray and preheat the oven to 425 degrees.
2. Combine eggs, strawberries, milk, flour, butter, and salt in a large bowl. Evenly divide batter among 6 popover tins.
|Strawberry Popovers ... Out of the oven|
4. Remove from oven, let cool. Tear off the top or gently cut off the top of the popover with a serrated bread knife. Tear out a little of the bread-y interior so you have more room to fill your popovers with yumminess.
5. Fill with a spoonful of Greek yogurt and top with sliced fruit. Enjoy!