Easy Cheesy Sourdough Spelt Popovers

These Cheesy Sourdough Spelt Popovers turned out to be pleasant surprise.

We were charged with making sourdough popovers this month for the Sourdough Surprises baking group. I wasn’t sure if I would have time to participate until I found out how easy they are to make.

If you are looking for a savory roll recipe that’s easy to make during this busy season, might I suggest these sourdough popovers?  They don’t require any special equipment and they can be made in about 45 minutes from start-to-eating.

These popovers have good texture and taste.  The parmesan and pepper provide a nice burst of  flavor without overpowering the essence of the roll. Serve these popovers for dinner along with your favorite meal or enjoy them for breakfast for a savory alternative to sweet rolls or muffins.

 

Cheesy Sourdough Spelt Popovers

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.

Inspired and Adapted from:

• Food 52’s Black Pepper Popovers with Chives & Parmesan
• King Arthur Flour’s Sourdough Popovers

Makes:

6 Popovers

Ingredients:

• 1 cup milk (I used 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

Directions:

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.

 

These popovers are so easy, they are a good fuss-free bread to serve for a Holiday Dinner or a weeknight meal during the Holidays.

 

Happy Baking!

Cathy