Einkorn Popovers with Rhubarb Raspberry Compote
- Yield: 6 popovers (or 12 small popovers)
Ingredients
- 3 large eggs
- 1 1/4 cups whole or 2% milk
- 1 1/4 cups einkorn flour
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsalted butter, melted
- 1 1/2 tablespoons unsalted butter, cut evenly into 6 pieces
For serving
- plain Greek yogurt
- rhubarb raspberry compote (see recipe below)
Instructions
- Preheat the oven to 425. Butter the sides of a 6-cup popover pan (or a 12-cup muffin tin).
- In a large mixing bowl, whisk together the eggs until they become pale yellow and voluminous. Whisk in the milk. Gradually add the flour and salt and continue to whisk until the mixture is smooth and creamy. Whisk in the melted butter.
- Preheat the popover pan in the oven for 2 minutes. Place one piece of butter in each cup and return pan to oven for another minute. Butter should be melted and bubbly.
- Divide the batter evenly among the cups and bake for 20 minutes. Without opening the oven, lower the heat to 325 and bake for another 20 minutes. Popover should be puffed and golden brown. (To avoid deflating the popovers, use the oven light rather than opening the oven door to check on popovers. ) Serve immediately with a dollop of greek yogurt and a generous spoonful of rhubarb raspberry compote.
Notes
If you don’t have a popover pan, a muffin tin will also work but will yield smaller popovers.