Popovers are great for breakfast, lunch, dinner or even snack! They are easy to make and they appease even the pickiest of eaters. I have had some extra fresh dill in my house all week and decided I needed to use it up before it went bad. My favorite ingredient paired with dill is small curd cottage cheese. It may not sound appetizing when you hear it…but believe me, it is GOOD!
I first learned about pairing these two ingredients in cooking school when we made Cottage Dill Bread. I was hooked forever. In Mama’s newest cookbook, “In the Kitchen with Gluten Free Mama” you will find my recipe for Cottage Dill bread that I converted to gluten free from this delicious recipe I learned in school.
I have been craving popovers recently, so I thought that perhaps Cottage Dill Popovers might be tasty. Last night I tried it and what do you know, I was correct! Even the kids liked these! They were gone in a matter of minutes. I encourage you to try them out and see for yourself. I am going to make another batch now and take them into work for my employees.
Popovers are super easy to make if you follow these very simple rules.
1. Use a popover pan or if you don’t have one use a cupcake pan. (I got this cute little cupcake pan from IKEA. It makes cupcakes shaped tall and thin versus short and fat. I put a link to a similar one at the bottom of this page you can purchase on Amazon. This pan is PERFECT for popovers!)
2. Don’t over blend the batter.
3. Once you put the popovers into the oven, DO NOT OPEN THE DOOR UNTIL THE TIMER BEEPS! If you must check on your popovers, use the oven light. Opening the oven door will make the popovers deflate and get soggy.
4. Immediately after removing popovers from oven, pierce the sides of each popover with a sharp knife. This allows steam to escape and prevents the popover from getting soggy.
Ingredients
3 eggs
1 ¾ cups Mama’s Almond or Coconut Blend Flour
1 tsp. salt
¼ tsp. xanthan gum
1 ¼ cups milk (dairy, rice, nut, soy)
2 Tbsp. butter or dairy free margarine, melted
¾ cup small curd cottage cheese
1 Tbsp. fresh dill weed or 1 tsp. dried
1 Tbsp. minced onion
Directions
Preheat oven to 450°. In a small bowl mix together cottage cheese, dill and onion. Set aside.
Using a blender add ingredients in this order: eggs, flour, salt, xanthan gum, milk and melted butter. Blend for 15-20 seconds. Scraped down sides of blender to incorporate any dry ingredients. Blend for 15-20 more seconds. Add cottage cheese mixture. Gently pulsate blender just enough to blend in cheese mixture. Using your rubber scraper gently mix to make sure all ingredients are evenly incorporated.
Generously spray popover pan with cooking spray. Fill each cup with batter about three quarters full. Place pan in center rack in oven.
Using a popover pan: Bake for 32-35 minutes
Using a cupcake pan: Bake for 25-27 minutes
DO NOT OPEN OVEN WHILE BAKING! Use cooking light if you need to check on the popovers. Opening oven will make the popovers deflate and get soggy.
When popovers are done, remove them from oven. Quickly pierce the side of each popover with a sharp knife. Remove from pan to a cooling rack. Serve warm.
Note If desired brush the top of each popover with melted butter.
Mama Recommends: Popover Pan
Gluten Free Cottage Dill Popovers
- 3 eggs
- 1 ¾ cups Mama’s Almond or Coconut Blend Flour
- 1 tsp. salt
- ¼ tsp. xanthan gum
- 1 ¼ cups milk (dairy, rice, nut, soy)
- 2 Tbsp. butter or dairy free margarine, melted
- ¾ cup small curd cottage cheese
- 1 Tbsp. fresh dill weed or 1 tsp. dried
- 1 Tbsp. minced onion
- Preheat oven to 450°. In a small bowl mix together cottage cheese, dill and onion. Set aside.
- Using a blender add ingredients in this order: eggs, flour, salt, xanthan gum, milk and melted butter. Blend for 15-20 seconds. Scraped down sides of blender to incorporate any dry ingredients. Blend for 15-20 more seconds. Add cottage cheese mixture. Gently pulsate blender just enough to blend in cheese mixture. Using your rubber scraper gently mix to make sure all ingredients are evenly incorporated.
- Generously spray popover pan with cooking spray. Fill each cup with batter about three quarters full. Place pan in center rack in oven.
- Using a popover pan: Bake for 32-35 minutes
- Using a cupcake pan: Bake for 25-27 minutes