Although the school year is winding down to an end, it seems that the days are still as full as ever. When I’m tempted to feel overwhelmed, I take a break from experimenting in the kitchen and gravitate towards making what is familiar and comforting. Popovers make a regular appearance on our table; they require only a few minutes of prep and yet they always seem to make a meal extra special. The outsides are crisp, the insides are soft and egg-y, and they grandly puff up so irresistibly. I recently discovered the wonders of einkorn flour, a highly nutritious ancient grain flour which is high in protein and is more easily digested than many alternative types of flour. I find that it lends a subtle sweetness to the popovers while also keeping the texture light. Of all the flours I’ve tried in popovers (various combinations of all-purpose, whole wheat pastry, white whole wheat, and spelt), this einkorn version has become my favorite.
Until recently I’d always served popovers for dinner- with soup, alongside spaghetti and meatballs, or sometimes even as an accompaniment to some sort of roast. This time I turned them into a breakfast by serving it with a dollop of greek yogurt and a generous spoonful of rhubarb raspberry compote. This simple compote also makes a great topping for overnight oats and of course, over a scoop of vanilla bean ice cream. Make it the evening before you serve the popovers and then you’ll be ready go in the morning.
- 3 large eggs
- 1¼ cups whole or 2% milk
- 1¼ cups einkorn flour
- ¼ teaspoon fine sea salt
- 1 tablespoon unsalted butter, melted
- 1½ tablespoons unsalted butter, cut evenly into 6 pieces
For serving
- plain Greek yogurt
- rhubarb raspberry compote (see recipe below)
- Preheat the oven to 425. Butter the sides of a 6-cup popover pan (or a 12-cup muffin tin).
- In a large mixing bowl, whisk together the eggs until they become pale yellow and voluminous. Whisk in the milk. Gradually add the flour and salt and continue to whisk until the mixture is smooth and creamy. Whisk in the melted butter.
- Preheat the popover pan in the oven for 2 minutes. Place one piece of butter in each cup and return pan to oven for another minute. Butter should be melted and bubbly.
- Divide the batter evenly among the cups and bake for 20 minutes. Without opening the oven, lower the heat to 325 and bake for another 20 minutes. Popover should be puffed and golden brown. (To avoid deflating the popovers, use the oven light rather than opening the oven door to check on popovers. ) Serve immediately with a dollop of greek yogurt and a generous spoonful of rhubarb raspberry compote.
- ¾ pound rhubarb, chopped into ½-inch pieces
- 2 tablespoons water
- ½ cup natural cane sugar
- 8 ounces raspberries, about 2 cups
- In a wide saucepan, combine the rhubarb, water, and sugar. Cook over medium heat until the sugar is dissolved and the rhubarb begins to soften and break down, about 10-12 minutes, stirring occasionally. Turn off heat and stir in raspberries. Transfer to a storage jar and set aside to cool to room temperature. Keeps for one week when stored in an airtight container in the refrigerator.
Elizabeth Rose says
This looks truly delightful. One question though – do you think strawberries would work as well? I just moved into a new home that has a strawberry bed and I am blessed to have strawberries coming out my ears. I am looking for new things to do with them. 🙂
Emily says
Hi Elizabeth! Yes, I think strawberries would work perfectly as well. So envious of your strawberry bed- that is so wonderful! Hope you are settling in well at the new place.
Christine says
I absolutely love your idea to incorporate popovers into a sweet breakfast. I agree that popovers seem to elevate the “specialness” of any meal, my dad used to make them on occasion for family dinners and it always felt fancy (:
That compote is also such a beautiful colour — love all of this so much!
Emily says
Thanks, Christine! Hard to believe they are so simple to make too, right? Thanks for stopping by and taking the time to leave a sweet note.
Traci | Vanilla And Bean says
Hooray for the approach of Summer! I hope you’re able to have some slow time soon… even if it’s baking or making recipe standbys and not having to think too much about the details. That’s the best time in the kitchen! These popovers and the compote look sublime. I love how you captured the texture of the popover and the creaminess of the compote with the yogurt.. absolutely beautiful color and texture!
Emily says
You are always so kind, Traci! Thank you, my friend! Baking is always good for slowing me down and calms my heart. big hugs to you xo
Liora (Allthingsloveli) says
I can totally relate to the feeling of overwhelm, as well as the tendency to stick to my tried and true recipes! These popovers look incredible though, I am always blown away by the naturally brilliant color of rhubarb! Good luck with the wrapping up of your school year xoxo
Emily says
Yes, the color adds such a cheeriness, right? Thanks always, Liora. You are always so sweet take the time out to write. xo
Mary Ann | The Beach House Kitchen says
These look so delightful Emily! Popovers are a favorite at our house too, I LOVE the rhubarb raspberry compote! Perfect for summer. Thanks for sharing this one!
Amisha says
Haha! talk about being busy! I am simply overwhelmed! I love how you introduced einkorn flour, andI have to look into this now. Sounds wonderful that it is light and high in protein too. The popovers look lovely, and that compote color is gorgeous! 🙂 Beautiful, clean pictures as always Emily!
Emily says
I have no idea how you do it all Amisha- motherhood, blogging, and running your own business! Please give me some tips as to how you manage to find time for everything. 🙂 (Do you sleep?!) You are such a sweet and encouraging friend! Thanks for stopping by. 🙂
Aysegul says
I am just as excited about summer. I think rhubarb is such a luxurious produce.. Paired with einkorn popovers, it looks like a treat.
Seriously, I want this NOW! 🙂