I recently saw a YouTube video of a popover recipe and they looked amazing! I decided to make a vegan version, so I grabbed my King Arthur Flour Baker’s Companion and found a recipe. I’ve never had popovers before, so I was super stoked to try it out.
These were surprisingly simple to make. Thirty seconds of blending in a blender, a bit of resting time, and they are ready to bake. Plus, since the batter was in the blender, it was even easier to pour into the muffin cups. I added turmeric to mine, but you can use a teaspoon of mixed dried herbs, like Italian seasoning.
One thing I noticed immediately was that my popovers didn’t pop over. The ones in the video I saw were huge, fluffy creations. Mine stayed smallish and flat-topped. I’m guessing this is because mine are vegan. Popovers rise from the eggs and steam; I can only assume that my egg replacement didn’t have the right chemistry to perform the task.
Now for a moment of complete honesty. Apparently, I don’t like popovers. The traditional popovers looked so light and airy, but the vegan version came out denser. Also, as I mentioned in my last post, texture is a huge thing for me. These popovers had a nice crunchy exterior, but the interior was almost custard like. I’ve never had quiche, but I imagine it has this consistency. They tasted fine, I just don’t like the “eggy” texture.
So why am I blogging a recipe I didn’t love? Well, because we are all unique individuals and just because this isn’t my thing, it doesn’t mean it isn’t yours. I would love to know if anyone tries this recipe, especially if you add your own twist to it or manage to get a more classic rise.
Happy baking, friends!
- 3 vegan eggs (1 tablespoon + 1 ½ teaspoons Ener-G egg replacer & 6 tablespoons water)
- 1 1/2 cups unsweetened almond milk
- 1 1/2 cups unbleached all purpose flour
- 1/2 teaspoon salt
- 1/4 cup coconut oil (melted)
- 1 teaspoon turmeric (optional)
Gather together your ingredients. It’s a good idea to measure out the cold ingredients and allow them to come to room temperature. This will prevent the coconut oil from hardening when it comes in contact with the almond milk.
Preheat your oven to 450°F.
Place all the ingredients into a blender in the order listed above. Blend for 15 seconds. Scrape down the sides of blender. Blend another 15 seconds.
Allow batter to rest for 15 minutes.
Thoroughly grease a muffin pan (or popover pan if you have one). Fill the cups about two-thirds full with batter.
Bake for 20 minutes, then reduce oven temperature to 350°F and bake another 10 minutes. Be sure not to open your oven during this process.
Remove from oven and pierce the tops with a knife to allow steam to escape and prevent your popovers from becoming soggy. Cool in the pan for 5 minutes.
Gently remove from pan and serve warm.
Yield: 12 small popovers in muffin pan or 6 large ones in a popover pan