Page loading ... Please wait.
Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods recipe box
about us
substitutions
ingredients
glossary
conversions
valentine's baking
chocolate recipes
biscotti recipes
candy recipes
cranberry recipes
healthy baking
pudding recipes
quick breads
english tea party
apple recipes
blueberry recipes
lemon recipes
strawberry recipes
pumpkin recipes
trifle recipes
ice cream recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

Share

Apple Popover Tested Recipe

Printer Friendly Page

Apple Popover Recipe

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 this homemade Apple Popover (often called an Apple Pancake). It uses a simple batter consisting of eggs, flour, milk, and butter that is similar to the batters used to make Yorkshire Pudding, Dutch Babies, and Pancakes. Although we normally think of popovers as muffin-sized, for this Apple Popover 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 Apple Popover 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 sliced apples that have been sauteed and lightly sweetened with sugar and ground cinnamon. The sauteed apples are then covered with a popover batter, that is simply made in your blender or food processor. The Apple Popover is baked 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, almost 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 as soon as it comes out of the oven, as it starts to deflate right away. Lovely with a dusting of confectioners sugar and a dollop of softly whipped cream or yogurt. 

Related Recipes You May Like

Cherry Clafoutis

Berry Pancake

Apple Galette

Blueberry Pancakes

Eggs and Ham Pie

French Toast

Apple Popover: Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven. 

Apples: In a large 9- or 10- inch (23 or 25 cm) heavy nonstick ovenproof skillet, melt the butter.  Add the sliced apples, sugar, and cinnamon and sauteed the apples just until tender. 

Popover Batter: In your food processor or blender place all the batter ingredients. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, pour over the sauteed apples. 

Bake for about 20 minutes or until the popover is puffed and golden brown. Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners sugar and softly whipped cream.

Serves 4.

References:

Bauer, Michael and Irwin, Fran. The San Francisco Chronicle Cookbook. San Francisco: Chronicle Books. 1997.

Sax, Richard. Classic Home Desserts. New York: Houghton Mifflin Company. 1994.

Stern, Bonnie. Bonnie Stern's Essentials of Home Cooking. Canada: Random House of Canada Limited. 2003.

Apples:

2 large Granny Smith Apples (1 pound) (454 grams), peeled, cored, and cut into 1/4 inch (.5 cm) slices

2 tablespoons (30 grams) unsalted butter

2 tablespoons (30 grams) granulated white sugar

1/4 teaspoon ground cinnamon

Popover Batter:

3 large eggs

1/2 cup (120 ml) milk

2 tablespoons (30 grams) unsalted butter, melted

1 teaspoon pure vanilla extract

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon salt

2 tablespoons (30 grams) granulated white sugar

Garnish:

Confectioners (powdered or icing) sugar

Softly whipped cream or yogurt

 
Share
 
   
     
 

 

Join Our New  Recipes & Videos Email List

New Videos

 

     
 

Top 40 Recipes of 2011

1. Red Velvet Cake

2. Vanilla Cupcakes

3. Chocolate Chip Cookies

4. Royal Icing

5. New York Cheesecake

6. Peanut Butter Balls

7. Chocolate Cupcakes

8. Carrot Cake

9. Sugar Cookies

10. Shortbread Cookies

11. Whipped Cream Frosting

12. Red Velvet Cupcakes

13. Ganache 14. Oatmeal Cookies 15. Pound Cake
16. Coconut Macaroons 17. Chocolate Truffles 18. Fruit Tart 19. Pavlova 20. Gingerbread Men
21. Banana Bread 22. Snickerdoodles 23. Apple Pie 24. Meringue Cookies 25. Yellow Butter Cake
26. Apple Crisp 27. Lemon Curd 28. Nanaimo Bars 29. Molten Chocolate Cakes 30. Cream Scones
31. Brownies 32. Rum Balls 33. Biscuits 34. Pumpkin Pie 35. Lemon Bars
36. Mexican Wedding Cakes 37. Melting Moments 38. Boston Cream Pie 39. Chocolate Crinkles 40. Butter Tarts
   
 
   
 

Contact Us   Privacy Policy Follow Joyofbaking On Twitter Stephanie Jaworski+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2012 iFood Media LLC