• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

    Left menu area

    Gourmande in the Kitchen

    A collection of whole food, seasonal recipes

    Right menu area

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • Home
  • Start Here
  • Recipes
  • Favorite Finds
  • Contact
  • Work with Me

March 25, 2015

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

5 based on 1 review(s)

My Recipes My Lists My Calendar

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/
gourmandeinthekitchen.com

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

You might also like...

  • Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese SauceEggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce
  • Crisp Rosemary Parmesan Flatbread with Arugula and Almonds | Gluten Free and Grain FreeCrisp Rosemary Parmesan Flatbread with Arugula and Almonds | Gluten Free and Grain Free
  • Ricotta, Herb Frittata with FetaRicotta, Herb Frittata with Feta
  • Italian Breadsticks (Grissini) with Slow Roasted Tomato Dipping Sauce (Gluten-Free, Paleo, Vegan)Italian Breadsticks (Grissini) with Slow Roasted Tomato Dipping Sauce (Gluten-Free, Paleo, Vegan)
  • Cherry Tomato, Olive and Thyme Focaccia Bread (Gluten Free and Grain Free)Cherry Tomato, Olive and Thyme Focaccia Bread (Gluten Free and Grain Free)
  • Dark Chocolate Pumpkin Seed Bark with Ginger and ApricotsDark Chocolate Pumpkin Seed Bark with Ginger and Apricots
  • Fruit and Nut Bread (Gluten-Free, Paleo)Fruit and Nut Bread (Gluten-Free, Paleo)
  • 10 Easy Gluten-Free and Grain-Free Make-Ahead Breakfasts10 Easy Gluten-Free and Grain-Free Make-Ahead Breakfasts

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Recipes, Savory, Sides Tagged With: bread, brunch, popovers

SUBSCRIBE TO THE NEWSLETTER

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

Reader Interactions


Comments

    Leave a Reply Cancel reply

    Your email address will not be published.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

    Rate this recipe: ☆☆☆☆☆

  1. Rosa says

    March 25, 2015 at 12:45 am

    Delicious looking and sounding! A wonderful recipe. Cheers, Rosa
    Reply
  2. Christine says

    March 25, 2015 at 3:08 am

    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
  3. allie @ Through Her Looking Glass says

    March 25, 2015 at 3:28 am

    These popovers are gorgeous, can't wait to try. Will be sharing this recipe with all my gluten free friends too! Loved learning the tips about a preheated pan.
    Reply
  4. Krystal says

    March 25, 2015 at 4:32 am

    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
  5. Stacy | Wicked Good Kitchen says

    March 25, 2015 at 4:46 am

    Exquisite and irresistible popovers, Sylvie! Cannot wait to make these with pecorino and herbs. Thank you for sharing!
    Reply
  6. Angela says

    March 25, 2015 at 8:24 am

    Can these be frozen then reheated and still taste good or would they be soggy,etc?
    Reply
  7. Amanda Paa says

    March 25, 2015 at 8:51 am

    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
  8. Danae @ Recipe Runner says

    March 25, 2015 at 11:57 am

    I have yet to try making popovers and I don't know why, they are so simple! I think I'm afraid they won't pop over. I love this savory version with the pecorino!
    Reply
  9. Alison @ Ingredients, Inc. says

    March 25, 2015 at 2:33 pm

    These are gorgeous!
    Reply
  10. Brian @ A Thought For Food says

    March 25, 2015 at 3:19 pm

    It's been far too long since I've whipped up some popovers. It makes for such a wonderful brunch treat.
    Reply
  11. Holly N @ Spend With Pennies says

    March 25, 2015 at 3:34 pm

    I first had pecorino in Italy... and it's been a favorite ever since! I can't wait to give these a try!
    Reply
  12. Jeanette | Jeanette's Healthy Living says

    March 25, 2015 at 6:51 pm

    I love how light these look - I haven't made popovers in way too long!
    Reply
  13. Debbie says

    March 25, 2015 at 7:36 pm

    Would it be OK to use my Goats milk instead of the coconut milk?
    Reply
    • Sylvie says

      March 25, 2015 at 8:03 pm

      That should be fine!
      Reply
  14. Tessa@tessadomesticdiva says

    March 25, 2015 at 8:10 pm

    This look kind of like those Brazilian cheese bites...yum! They look so easy too...I have to try these!
    Reply
    • IthacaNancy says

      October 2, 2018 at 8:25 pm

      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
  15. Lisa @ Healthy Nibbles & Bits says

    March 25, 2015 at 10:49 pm

    Love this gluten-free version of the popovers and the addition of coconut milk! Pinned!
    Reply
  16. Kate says

    March 26, 2015 at 1:16 am

    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
  17. angela@spinachtiger says

    March 26, 2015 at 6:36 am

    I'm also so impressed with your grain free items. Pecorino is especially loved in our home We love the saltiness of it (and that it's sheep).
    Reply
  18. Brandon @ Kitchen Konfidence says

    March 26, 2015 at 7:22 am

    I could just pop 3 of these in my mouth right now. Looks so good!!
    Reply
  19. Loriann says

    March 26, 2015 at 10:41 am

    I adore popovers!
    Reply
  20. Laura @ Family Spice says

    March 26, 2015 at 10:46 am

    Oooh, I haven't yet experimented with tapioca flour. These popovers look perfect!
    Reply
  21. Laura (Tutti Dolci) says

    March 26, 2015 at 11:51 am

    I love popovers and the pecorino must add an irresistible flavor!
    Reply
  22. Terri says

    March 26, 2015 at 3:11 pm

    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
    • Sylvie says

      March 26, 2015 at 6:55 pm

      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
  23. Debi @ Life Currents says

    March 26, 2015 at 5:18 pm

    These look really good. I have a popover pan that I've never used! This might just make me use it! Thanks for the recipe.
    Reply
  24. Des @ Life's Ambrosia says

    March 26, 2015 at 5:51 pm

    I've actually never made popovers before. I should change that. Loving the pecorino in this. That's a cheese that's not used nearly enough!
    Reply
  25. Audrey @ Unconventional Baker says

    March 26, 2015 at 11:07 pm

    These look so amazing, Sylvie. I can only imagine how good they must taste fresh out of the oven -- actually they are starting to look a little dangerous. The kind of recipe you eat by the batch ;)
    Reply
  26. Maria | Pink Patisserie says

    March 27, 2015 at 7:44 am

    These look so delicious! And any popover recipe that has Pecorino in it has to be fantastic.. Cant wait to give it a try!
    Reply
  27. Rachel Edington says

    March 28, 2015 at 12:31 am

    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
  28. Steph @ Steph in Thyme says

    March 29, 2015 at 4:13 pm

    Pecorino Cheese, mmmm - what a lovely addition! My mouth is watering just thinking about these...
    Reply
  29. Ash-foodfashionparty says

    March 29, 2015 at 11:11 pm

    My goodness, that's a great recipe for gluten free popovers. I enjoy baking with coconut milk, this is a must do. Lovely.
    Reply
  30. Kitchen Belleicious says

    March 31, 2015 at 11:16 am

    love the use of the pecorino cheese in the popovers. I usually use Gruyere or parmesan. Lovely just lovely
    Reply
  31. Nami | Just One Cookbook says

    April 13, 2015 at 9:05 pm

    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. Nikki S. says

    April 28, 2015 at 2:04 pm

    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
    • Sylvie says

      April 28, 2015 at 6:48 pm

      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
  33. Joanne says

    November 19, 2015 at 7:04 pm

    Made these tonight - delicious and so easy! Thank you!
    Reply
    • Sylvie says

      November 20, 2015 at 5:19 pm

      Glad you liked them!
      Reply
  34. Bee says

    March 18, 2019 at 11:42 am

    I LOVE popovers…so light and eggy. These look amazing, and your photos are fantastic, as always. Thanks for the great recipe!
    ★★★★★
    Reply

Primary Sidebar

Fast, Fresh, Feel Good Food

Here you'll find fresh, feel good food made fast with recipes that don’t skimp on satisfaction. Everything you see is free from gluten and processed ingredients with many paleo, vegan, raw and allergy-friendly options as well.

Get Started Here...

Search for Recipes...

As Seen On…

POPULAR NOW

How to Make Fresh Mint Tea
10 Ways to Use a Tea Towel
Homemade Skin Cream | Healthy Homemade Series Part 1
Spicy Rosemary Roasted Nuts
Chewy Ginger Molasses Cookies (Gluten-Free, Paleo Friendly)
Spiced Persimmon Turmeric Tea

FIND RECIPES

SEARCH BY TYPE

SEARCH BY MONTH

COPYRIGHT – PRIVACY POLICY – DISCLOSURES

Copyright/Terms of Use

Privacy Policy

Disclosures

Copyright © 2019 Gourmande In The Kitchen · Implemented by WPopt

logo
  • Home
  • Start Here
  • Recipes
  • Favorite Finds
  • Contact
  • Work with Me