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Coming up with a great breakfast or
brunch dish can be a challenge. One nice dish that doesn't get a lot
of attention these days is
homemade popovers. Popovers start with a simple batter made with eggs,
flour, milk, and butter that is like the batters used to make Yorkshire
Pudding, Dutch Babies, and even Pancakes. Although we normally think of popovers
as
muffin-sized, for this recipe we are going to make one large
billowing popover that is light and tasty with a
crisp golden brown outside crust and a soft moist interior. Looking at this recipe you immediately know it is not a normal popover.
What makes it so different, other than its size, is that it starts with a layer of lightly sweetened saut?d apples.
The saut?d apples are placed on the bottom of your pan and then the
popover
batter, made in your blender or food processor, is poured over the top. It is then placed in a very hot oven and
as the batter bakes it puffs up and eventually turns a beautiful golden brown color. While the outside of the popover becomes nice and crispy, you will find
that the inside remains soft and custard-like. It is important,
though, not to open the oven door while it is baking, as the batter may
collapse. This dish needs to be served immediately after baking
and with a dusting of confectioners sugar and a dollop of softly whipped
cream, it is a real crowd pleaser.
Note: In the above picture you will notice that I have used both sliced
apples as well as fresh blackberries. To add fresh blackberries to this
recipe, toss them into the pan when you are about halfway through saut?ng
the apples. You can make this popover using other fruits like sliced pears,
nectarines or peaches as well as raspberries, blueberries, pitted
cherries, or strawberries.. |
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