Recipe

Cheesy Sourdough Spelt Popovers from Bread Experience

Note:  These popovers are made with sourdough and spelt so they have a different texture than popovers made with regular white bread flour.  They are yummy nonetheless.
  • Serving Size6 Popovers

    Ingredients

    • 1 cup milk (can use almond milk)
    • 3 large eggs
    • 1/2 cup sourdough Spelt starter, fed or unfed
    • 3/4 teaspoon salt
    • 3/4 teaspoon freshly ground pepper or to taste
    • 1/8 cup grated parmesan cheese
    • 1 cup All-Purpose White Spelt Flour

    Steps

    1

    Warm the milk until it feels just slightly warm to the touch.

    2

    Combine the warm milk with the eggs, sourdough starter and salt, crushed pepper and parmesan, then mix in the flour.  Don’t over-mix; a few small lumps will be fine.  The batter should be thinner than a pancake batter, about the consistency of heavy cream.

    3

    Heat a muffin or popover pan in the oven while it’s preheating to 450° F.

    4

    Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter.  Quickly pour the batter into the cups, filling them almost to the top.  If you’re using a muffin tin, fill cups all the way to the top.  Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.

    5

    Bake the popovers for 15 minutes, then reduce the oven heat to 375° F and bake for an additional 15 to 20 minutes, until popovers are golden brown.

    6

    Remove the popovers from the oven and serve immediately.

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