Add 2 teaspoons grated lemon zest and 1 tablespoon finely chopped fresh rosemary to the batter.Popovers are a light and crusty treat that make a meal really special. But they have be baked right before serving, so make sure your oven will be cleared from all other dishes.
Yield: 1 dozen
Active time: 10 minutes
Start to finish: 50 minutes
1/2 cup white rice flour
1/3 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon salt
1/4 teaspoon xanthan gum
11/4 cups whole milk, slightly warm
4 large eggs
3 tablespoons unsalted butter, melted and cooled
1. Preheat the oven to 400°F. Grease a 12-cup popover pan or muffin pan.
2. Combine rice flour, potato starch, tapioca flour, salt, and xanthan gum in a mixing bowl. Whisk well.
3. Combine milk, eggs, and butter in a blender or food processor fitted with the steel blade. Blend until smooth. Add flour mixture, and blend until smooth.
4. Spoon batter into the prepared cups with a ladle, filling each 2/3 full. Bake for 25 minutes. Reduce the oven temperature to 350°F, and bake for an additional 10 minutes, or until the tops are browned. Remove the pan from the oven, and allow popovers to sit for 3 minutes, then serve.
Note: The batter can be made up to 4 hours in advance and kept at room temperature. Blend it again to distribute the ingredients before filling the cups.
Variations
Add 2 teaspoons grated lemon zest and 1 tablespoon finely chopped fresh rosemary to the batter.
Add 1 tablespoon grated orange zest, 1 tablespoon granulated sugar, and 1/2 teaspoon ground ginger to the batter.
Yorkshire pudding is just popovers baked in the pan in which standing rib roast was baked. You can use this same recipe.
What makes popovers rise in the oven is the steam created in the batter because they are cooked at a high temperature. The steam pushes up the structure of the eggs, and then the combination of flours and starches solidifies along with the eggs.