This recipe is a healthy overhaul of my grandmother’s incredibly tasty popovers.
What’s in it
3 large cage free organic eggs
1 ½ cups coconut milk
1 T grass-fed butter, melted
1 ½ cups Bobs Red Mills 1:1 baking flour
1 t sea salt
Avocado oil spray to grease the pan
How to Make it
1. Take the eggs and milk out of the fridge and bring to room temperature
2. Preheat the oven to 450F
3. Place the popover pan on a cookie sheet and put in the heating oven
4. Whisk eggs, milk and melted butter together until frothy (about one minute)
5. Mix flour and salt together, and sift over egg mixture
6. Whisk until just combined but don’t over mix, a few small lumps are fine
7. Remove tray from oven and spray with avocado oil (in and outside the cups)
8. Fill each cup ½ - ¾ full
9. Bake 20 minutes then reduce the oven temp to 350F and bake another 15 minutes (do not open the door when you lower the temp, keep the door closed)
10. Remove popovers from the pan and place on a wire rack (to maintain crispness).
11. Put a tiny slit in each bottom to release steam
12. Serve with grass fed or vegan butter
Why it’s HEALTHY
The original recipe had whole milk, vegetable oil, regular flour and table salt. In this healthier version we highly recommend cage free organic eggs which are far healthier than eggs that come from factory farmed hens. We replace milk with non-dairy coconut milk because all those hormones from pregnant cows can really muck with our hormonal balance. Sea salt is minimally processed and has trace minerals like magnesium. And we recommend Bobs Red Mill Flour as a good gluten free alternative easily substitute in any recipe that calls for traditional flour.
TIPS
1.The most important ingredient is steam. Preheating the pan makes a big difference, as does starting with all of your ingredients at room temperature (this forms an emulsion which traps air). 2. Spoon and level the flour, don’t scoop! 3. Allowing the batter to rest at room temperature while the oven preheats will result in an airier texture (as opposed to chewy).