this month the gluten-free ratio rally has decided to take on popovers.
popovers are those fantastic eggy, hollow, buttery breads that warrant their own pan, but can also be made in a muffin tin. when i was a teenager, my mom and i grabbed lunch a handful of times at neiman marcus’ cafe. they always served warm popovers with butter and strawberry jam. that was my favorite part of the meal.
i am lucky enough to have a popover pan and was excited to use it this month. my husband’s music teacher and dear family friend, marga, gave it to me. marga was one of the first people my husband wanted to introduce me to when we met and realized this might just be “it”. despite scarring disabilities as a result of childhood polio, marga was so incredibly full of life. she and her dear, kind husband, dan, never had children of their own, so she would handpick students to “adopt”. my husband and his brother were two of those. lunch at marga’s was always thrilling… she loved to cook, feverishly supported arts and music, beamed while telling quirky, silly jokes or discussing politics, and gushed with pride over those boys that she loved. i was thrilled when marga gave me an enormous boxful of odd kitchen gadgets that were hers for our wedding gift. she said she knew i’d use them and adore them as she did. several years ago, marga lost a brave battle against cancer. we so miss her, but she will certainly never allow us to forget her.
the ratio for popovers is 2 parts liquid : 1 part egg : 1 part flour.
Strawberry Cream Cheese Popovers
Serves: 6 popovers.
  • 2 tablespoons unsalted butter, cut into 6 pieces
  • 2 large eggs (room temperature)
  • 1 cup milk (room temperature)
  • 140 grams (1 cup) kumquat's all-purpose flour
  • 1 teaspoon golden flaxmeal
  • ½ teaspoon salt
  • 6 teaspoons strawberry cream cheese*
  1. Preheat oven to 400°. Drop a piece of butter in each cup of a popover tin or muffin tin. Place pan on a baking sheet.
  2. In a small bowl, beat eggs until pale. Add milk; stir to combine. In a medium bowl, whisk together flour, flaxmeal, and salt. Add milk mixture to flour mixture and whisk until almost smooth.
  3. Place popover tin and baking sheet in the oven for 3 minutes. Remove tin from oven and evenly divide batter between cups. Drop a teaspoon of strawberry cream cheese into each cup of batter. Bake for 30 minutes or until popovers are puffy, with brown crusts and hollow centers. Serve immediately.
this recipe is a combination of a popover at epicurious and one i developed years ago. if you don’t have strawberry cream cheese on hand, you can easily forgo it and bake up some plain popovers like the one below. so pretty and delicious…
this month’s rally was generously hosted by mrs. r of honey from flinty rocks. please check out all of the other puffy popovers of the month…
mrs. r of honey from flinty rocks made gluten and dairy free popovers
brooke of b & the boy made chocolate and sweet potato popovers
claire of my gluten free home made chai popovers
erin of the sensitive epicure made popovers
heather of discovering the extraordinary made basic popovers
jenn of jenn cuisine made chocolate popovers
jonathan of the canary files made cinnamon & star anise popovers
mary fran of frannycakes made honey coconut popovers
morri of meals with morri made little bitty popover bites
rachel of the crispy cook made corny popovers
tr of no one likes crumbley cookies made sweet cherry popovers

more delicious gluten-free recipes like this one: