Herbed Brown Butter Popovers {Gluten Free}
The result was a nicely puffed popover, with a beautifully crispy exterior, and an airy slightly eggy interior. The browned butter added a slight complexity to the flavor and the herbs peeked through as well.
Ingredients
- 1 cup 1 for 1 Gluten Free Baking Flour
- 3/4 teaspoon salt
- 1 1/4 cups milk slightly warmed
- 4 large eggs room temperature
- 3 Tablespoons butter
- 2 Tablespoons chopped fresh herbs (such as parsley, sage, rosemary, thyme)
- 1/4 teaspoon xanthum gum omit if GF Flour contains xanthum gum
Instructions
- Preheat oven to 400° F. Grease a 6-cup popover pan or 12-cup standard muffin tin.
- In a small skillet, melt butter over medium-low heat. Add chopped fresh herbs and saute until butter begins to brown slightly. Remove from the heat and cool for 10 minutes.
- For best results (smooth batter), make popover batter In a blender. Blend the eggs, melted butter, and milk until well combined. Add the flour and salt to the blender, then blend on medium-high until batter is smooth. Pour the batter into the prepared pan, filling each cup 2/3 full.
- Bake for 25 minutes, then reduce oven temperature to 350°F and bake for another 15 minutes, until the popovers are a deep brown.
- Remove from the oven. Prick the side of each popover with a sharp knife to vent the steam; allow to rest 5 minutes before serving.
Notes
Recipe Note: Our Gluten Free Flour already had xanthin gum - so I omitted it from the recipe.