These savory gluten-free and grain-free Pecorino popovers that come of the oven with a crispy shell and a light, hollowed out interior make a great addition to any brunch or dinner.
There’s something uniquely irresistible about a piping hot popover straight from the oven, with their crusty golden exteriors and soft, hollowed interiors. So light and airy, they are just begging to be torn open and smeared with a pat of butter or dipped in a steaming bowl of soup.
What makes them so lovely is how easy they are to prepare. I think that if more people knew just how simple they are to whip up there would be many more baskets of popovers served at meals.
How to make gluten-free popovers:
There’s barely any preparation involved since the batter is quickly whizzed up in the blender and the rest of the magic happens in the heat of the oven. You don’t even need a special popover tin to make them; any old muffin tin will suffice.
The secret to success is the combination of a pre-heated pan and a very hot oven that makes the egg batter puff up and pop out of the pan so dramatically. Like soufflés, the billowy puffs come of the oven with a beautiful golden and crispy outer shell and a light, hollowed out interior that’s best served straight away.
I’ve added a hint of Pecorino for a savory, salty note which makes these perfect for dinner or lunch but I think they’d be equally at home for brunch (say Easter or Mother’s Day, for example). A sprinkling of fresh herbs like thyme would also be a nice addition if you happen to have some on hand. Of course you could skip the Pecorino altogether and serve these for breakfast with a smearing of jam as well. The possibilities are endless…
Happy popover making!
Gluten-Free Pecorino Popovers (Grain-Free)
These gluten-free pecorino popovers come of the oven with a beautiful golden and crispy outer shell and a light, hollowed out interior.
Ingredients
- ½ cup/120ml light coconut milk
- 2 TB/30ml extra virgin olive oil
- 1 large egg
- 1 cup/120g tapioca flour
- ¼ tsp sea salt
- 2 TB/ pecorino cheese, finely grated
- Oil for greasing the pan
Instructions
- Preheat oven to 400 degrees F.
- Grease a mini muffin tin with a generous amount of oil. (Enough so there’s a layer at the bottom of each tin.) Place muffin tin in the preheated oven while you make the batter.
- Place all the ingredients in blender and blend on high until smooth and fully combined (at least a minute.)
- Carefully remove the hot muffin tin from the oven and pour in the batter about ¾ of the way up each muffin tin.
- Return to oven and bake without opening the oven door for about 20 minutes until puffed and golden.
- Remove tin from oven and carefully remove the popovers while they are still warm and serve immediately.
Notes
Gluten-Free, Grain-Free, Vegetarian, For Paleo omit Pecorino
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 51mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Bee says
I LOVE popovers…so light and eggy. These look amazing, and your photos are fantastic, as always. Thanks for the great recipe!
Joanne says
Made these tonight - delicious and so easy! Thank you!
Sylvie says
Glad you liked them!
Nikki S. says
Hi, I tried these tonight with no luck. The "batter" was not very liquidity at all, just mush. I used coconut flour instead of tapioca flour, is that the problem? Or is there a particular way to add in the ingredients to the blender to ensure better mixing to get a more traditional batter-like consistency? Thanks for the insight, was really excited to try these.
Sylvie says
Hi Nikki,
Unfortunately you can't substitute coconut flour for tapioca flour as they have very different consistencies. Coconut flour absorbs too much liquid which is why your batter wasn't fluid like it should be and it won't puff up in the oven like tapioca either.
Nami | Just One Cookbook says
Wow, Sylvie, your grain-free popovers look AMAZING! I agree, there's something about popovers right out of the oven. I love opening and steam coming out inside... put butter or some spread... SO GOOD. You're amazing making this grain free! I'd love to try this sometime soon!!