Tuesday, September 1st is National Cherry Popover Day. So, I've never heard of it and don't recall eating one. But, I did find this recipe and it looks fairly simple. This will probably be the snack for our household. The mornings here are just too crazy for me to be doing a scratch breakfast that I have never done before. Give it a try, if not today, try it this week.Ingredients
1 cup flour
1 cup milk
2 tablespoons butter, melted
3 eggs
¼ teaspoon nutmeg
1 teaspoon of salt
2 tablespoons sugar
Cooking spray
12-ounce bag of frozen cherries
1 tablespoon sugar
Whipped topping
Directions
1)Preheat oven to 425 degrees.
Whisk flour, milk, butter, eggs, nutmeg and salt in a medium bowl until smooth.
2)Generously butter a 9-inch square baking dish.
Pour batter into baking dish and sprinkle 2 tablespoons of sugar gently and evenly over the top.
3)Bake for 10 minutes at 425 degrees, then reduce the heat to 350 and bake an additional 25 minutes, until the top is puffy and browned.
4)While the popover is cooking, combine cherries and sugar in a microwave safe bowl.
Microwave on high for two to three minutes, stirring once, until cherries are thawed and begin to form their own sauce with the sugar.
- Remove popover from the oven and cut into pieces.
- Spoon on cherry sauce and whipped topping and serve immediately—or your popover will become a pancake!
1)Preheat oven to 425 degrees.
Whisk flour, milk, butter, eggs, nutmeg and salt in a medium bowl until smooth.
2)Generously butter a 9-inch square baking dish.
Pour batter into baking dish and sprinkle 2 tablespoons of sugar gently and evenly over the top.
3)Bake for 10 minutes at 425 degrees, then reduce the heat to 350 and bake an additional 25 minutes, until the top is puffy and browned.
4)While the popover is cooking, combine cherries and sugar in a microwave safe bowl.
Microwave on high for two to three minutes, stirring once, until cherries are thawed and begin to form their own sauce with the sugar.
- Remove popover from the oven and cut into pieces.
- Spoon on cherry sauce and whipped topping and serve immediately—or your popover will become a pancake!
TIP: Bake popovers in muffin cups for individual popovers. Fill cups about 2/3 full and reduce final baking time to 20 minutes.
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