Pecorino Popovers (Grain-Free)

These savory grain-free pecorino popovers make a great addition to any brunch or dinner.

Pecorino Popovers (Grain-Free)

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.

Pecorino Popovers (Grain-Free)

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.

Pecorino Popovers (Grain-Free)

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!

Pecorino Popovers (Grain-Free)

Yields Makes about 16 mini popovers

These popovers come of the oven with a beautiful golden and crispy outer shell and a light, hollowed out interior that’s best served straight away.

15 minPrep Time

20 minCook Time

Save RecipeSave Recipe
Print Recipe

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

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Place all the ingredients in blender and blend on high until smooth and fully combined (at least a minute.)
  4. Carefully remove the hot muffin tin from the oven and pour in the batter about ¾ of the way up each muffin tin.
  5. Return to oven and bake without opening the oven door for about 20 minutes until puffed and golden.
  6. 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

7.8.1.2
172
https://gourmandeinthekitchen.com/pecorino-popovers-grain-free/

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

SUBSCRIBE TO THE NEWSLETTER

Never miss a recipe again, get the latest recipes sent directly to your inbox!

Reader Interactions


Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: ☆☆☆☆☆

  2. There is indeed something irresistible about a popover that looks as perfect as yours coming out of the oven. And cheese and bread? I don't need to read any further to know this recipe would be a hit at my house.
    Reply

  4. These look absolutely delicious! I think I'll make them this weekend, I would make them today but I'm missing the cheese. Thank you for a wonderful recipe!
    Reply

  7. Sylvia I can just taste these soft, pillowy popovers! And thank you for a grain-free recipe. I can't wait to make these - and you're right Easter of Mother's Day would be a perfect chance.
    Reply

    • I made some tonight - inspired by the recipe though I didn't follow it very closely. I left out the cheese, I used half white wheat flour and half tapioca, I used two eggs and 1 cup cow's milk - so you could say I didn't follow the recipe at all! I know it drives folks crazy when folks don't follow the recipe, but then comment on it. But really, is it worse than not making the recipe and commenting on it? Anyway, you are right that the finished product as I made it was closer to the Brazillian cheese bites than a popover. It was pretty chewy, gummy, but in a tasty way. I wouldn't pass the recipe I made off as popovers, but I might make it again, and add the cheese this time.
      Reply

  16. Gorgeous idea. These look so beautifully light and I can imagine the delicious strong pecorino flavour really shines through. It's one of my favourite cheeses and one my great aunt always used to bring us (a whole round of it) when she came to stay at our house in italy.
    Reply

  22. Sounds too good not to try. I have full fat coconut milk, should I just dilute it ? Could almond or other milks be used? Thanks for answer and recipe.
    Reply

    • Yes you can dilute it. What you're looking for here is something with the consistency of whole milk so whatever substitute you use should have approximately that consistency for the best results.
      Reply

  27. I love Popovers and these just look absolutely adorable. I like the idea of adding Pecorino cheese. I bet it adds just the right flavor for a popover to be served with my favorite tomato soup!
    Reply

  31. 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!!
    Reply

  32. 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.
    Reply

    • 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.
      Reply