We love food holidays and today is National Cherry Popover Day! Popovers are a light and airy roll that can be very versatile as a dinner roll or a luscious delight.
Our young chefs chose a sweet version using a muffin tin pan (vs. a pop-over pan) to produce popovers that would provide a larger pocket and shorter base to fill with a sweet filling vs. a dinner roll.
Let's start making the batter!
Just so you know, there's nothing wrong with your batter! Popover batter has a thin consistency, similar to that of a crepe batter. Some of the liquid evaporates during baking, creating steam that puffs the batter until it "pops" over the tins. The proteins from the egg causes the batter to stretch and hold the steam.
Once you get that mixed, it's time to let it rest while we work on the filling!
We chose a cherry filling...well, it is National Cherry Turnover Day, right? And here's where the fun comes in...
Pitting cherries but you don't have a cherry pitter? If you have a straw, that's all you need! We used a slightly larger straw but a smaller straw will result in less of the flesh of the cherry being wasted in the process. Young chefs use this technique to reduce the amount of time they need to spend on that activity and get to the end result...heavenly tasty popovers!
After your batter has rested and your cherries are coated in sugar, it's time to "pop" the popovers into the oven! Be sure not to open up the oven during the initial bake time! Opening the oven can cause great fluctuations of the oven temperature causing your popover to fall or deflate. We want fluffy, airy rolls!
That's all there is to it! Deeelicious.....
The recipe below is an easy and delicious way to make beautiful, delicious rolls or dessert in a short amount of time.
Popovers with Fresh Cherries and glaze
2 eggs at room temperature
1 cup milk at room temperature
1 cup all-purpose flour
1/2 tsp salt
1 1/2 Tbsp. sugar
1 Tbsp. butter, melted
1 Tbsp. canola oil
2 cups fresh, ripe cherries
2 Tbsp. (or to taste) sugar to coat the halved cherries
- Crack eggs into a mixing bowl. Add milk and whisk. Slowly add flour and salt and continue whisking until mixed together. Add melted butter and mix again until smooth. You're batter will have a thin, fairly smooth consistency. Cover with a clean towel and let rest for 30 minutes.
- While the oven preheats to 450°F, pour a quarter teaspoon of oil into the 6 muffin tins and use a pastry brush to spread the oil up the sides of each cup. Set the oiled tin on a baking sheet and place into the warming oven.
- While the batter is resting, pit and halve the cherries. Place into a bowl and sprinkle with sugar, coating all sides. Gently mash the cherries and stir occasionally.
- When the batter is done resting, remove the hot muffin tin pan from the oven and quickly pour in the batter. Fill the cups about 3/4 of the way full. Place the pan back in the oven and bake for 20 minutes. At this time, lower the oven temperature to 350°F and bake for another 15-20 minutes, or until golden brown. TIP: Don't open the door until you're getting close to the baking time as it could result in fallen popovers!
- Tear open or fill each popover by spooning the cherries inside. Dust with a little powdered sugar and serve immediately.
- Popover batter has a thinner, crepe-like or heavy whipping cream consistency. Some of the liquid evaporated during baking, creating steam that puffs the batter until it "pops" over the tins. The proteins from the egg causes the batter to stretch and hold the steam.
- Warming the popover pan or muffin tins in the oven during the preheating stage provides the best results.
- Running low on time? Warm milk in the microwave to roughly 125 degrees before mixing with the eggs and flour. The warmer batter helps get the popovers cooking right away and makes for larger, taller popovers.
- If you prefer, you can spray the popover pans vigorously with cooking spray right before pouring the batter into the cups.
- Mix batter only until lumps are gone! Do not overmix!
- Start with a higher oven temperature (450°F) and turn down after fifteen minutes.
- NEVER open the oven during the baking process as your popovers can deflate!
- Serve immediately.