Until Sunday night I had never eaten a popover. Not once in my baked-good filled life had I ever tried one.
I was pretty sure that I could live without ever eating a popover and once I heard how temperamental they were, I was certain that I didn’t need to bother with it. Except for one thing – it is time for the ratio rally.
The ratio rally is a monthly event that was started by Shauna at glutenfreegirl.com. Inspired by Ruhlman’s book: Ratio, an ever-growing group of bloggers now meets each month to bake something based on a ratio or master recipe. This is to free us from the constraints of recipes. So I can do something like bake 2 cupcakes, just a little something for Blondie and I. Or so that I can have more freedom in the creation of recipes because I am not simply adapting something I found, I am putting it together from scratch. The post that started it all can be found here. My recipes for the rally can be found here.
So, I started googling popovers trying to figure out what the big deal was. They sell special pans for popovers and everything. (Spoiler alert, I used a muffin tin) I decided I might actually love them when David Lebovitz basically said they were like the best part of a doughnut – the crunchy outside without a doughy middle. I was sold.
I went to go find some popover inspirition in my usual places – pinterest, flickr, etc. There were woefully few varieties – although I discovered an adventurous blogger who is attempting to create 52 popover flavors in 2012. I tried to think what it was that I would like. Mammacakes suggested just jelly. We did that. Perfect simplicity. But I wanted something more. And Blondie wanted dessert – he keeps missing out on the baked goods.
I made some adjustments to the 2:1:1 Liquid:Flour:Egg. I used a little bit of melted butter, and a shade less flour because the flour absorbs a little more liquid than regular flour. But, it was less than 5% deviation from the ratio.
~Mrs. R | Honey From Flinty Rocks – Popovers – Gluten & Dairy Free
Brooke | B & the boy! Chocolate & Sweet Potato Popovers
Charissa | Zest Bakery Lemon Vanilla Popovers with Minnesota Raspberries
Claire | My Gluten free home Chai Popovers
Erin Swing | The Sensitive Epicure Popovers
Ginger Bardenhagen | Fresh Ginger chive and black pepper; toasted onion and aleppo pepper
gretchen | kumquat strawberry cream cheese popovers
Heather | Discovering the Extraordinary Basic Popovers
Jenn | Jenn Cuisine Chocolate Popovers
Jonathan | The Canary Files Cinnamon & Star Anise Popovers
Morri | Meals With Morri Little Bitty Popover Bites
Rachel/The Crispy Cook Corny Popovers
TR | No One Likes Crumbley Cookies Sweet Cherry Popovers
- 1½ cups honey
- ½ cup water
- 4 large eggs, room temperature
- 340ml (1½ cups) milk (skim, low-fat, or full-fat), lukewarm
- ½ teaspoon salt
- 175g (1¼ cups) gluten-free all-purpose flour*
- 43g (3 tablespoons) melted butter
- 2 14-ounce can of coconut milk (full fat NOT light)
- ½ teaspoon salt
- 6 egg yolks
- 100 grams (½ cup) sugar
- 2 tablespoons cornstarch
- 2 handfulls shredded coconut
- If you forgot to set the eggs out early, place them in a bowl of warm tap water for about 10 minutes and they will warm up nicely.
- Preheat the oven to 450 degrees with a rack near the bottom of the oven. Grease a muffin tin or popover pan well.
- Combine the ingredients in a small saucepan and bring to a rolling boil.
- Remove from heat and let cool.
- In a blender, combine the milk, eggs and salt. Blend for about a minute until light and frothy.
- Add the flour and blend for about a minute more – you want an airy texture with minimal lumps – like pancake batter.
- Add the melted butter and whirl for one last minute.
- Pour the batter into the prepared pans – fill them about ⅔ full.
- Place in the oven and set the timer for 20 minutes. DO NOT PEEK!!! (unless your oven has a light and a window). Reduce the heat to 350 and bake for another 10 minutes. If they aren’t a deep golden brown, let them go another couple of minutes. Otherwise take them out and poke the tops with a small sharp knife.
- Once the popovers are in the oven, prepare an ice bath that your medium saucepan can sit in without water getting in.
- In a medium saucepan, over medium heat, heat the coconut milk.
- While that is heating, combine the egg yolks, sugar, salt and cornstarch int a smooth mixture.
- Once there is steam coming off the milk, add some to the egg mixture a little at at time until you have added about ⅓ of the milk to the eggs. This way you are raising the temperature of the eggs slowly to ensure a smooth cream.
- Add the egg mixture to the pot and keep stirring. The mixture will start to thicken immediately. Once a trail is left behind your spoon as you are stirring, remove the cream from the stove. Place the pot in an ice bath and stir every 5 minutes or so until the popovers are done.
- Once the popovers and cream are cool, pipe the cream into the center of the popovers.
- Brush the popovers with the honey glaze and dip/roll them into the coconut so that there is coconut all over.
- Serve promptly.