I am so excited to be hosting Thanksgiving this year at my house. For the first time in many, many, years my family is going to be in my house celebrating a holiday together. Thanksgiving dinner is not the only meal that will be made for the holiday. We are having lots of house guests so there are breakfast and lunches to be made also. I am always looking for something a little different to make. I found this recipe in Better Homes and Gardens and thought that it might be perfect for a holiday breakfast. And guess what? It is.
I made a little maple yogurt sauce using Mountain High Yoghurt to go over the popover and it is perfect. It adds creaminess and a little extra fall flavor from pure maple syrup. The sauce can be made a few days ahead of time, but the popover needs to be eaten right after it is made. Dust with some powdered sugar and serve straight out of the cast iron skillet. Don’t have a cast iron skillet? You can use a 9-inch metal cake pan instead.
Maple Yogurt Cream:
1 cup Mountain High Yoghurt, plain
1/4 cup pure maple syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla
This post is part of my partnership with Mountain High Yoghurt. All opinions are my own.
- Let the eggs and milk stand at room temperature for 30 minutes. Heat the oven to 425 degrees. Add the apple slices, 2 tablespoons sugar, and ¼ teaspoon cinnamon and toss to coat.
- Put the butter in the cast iron skillet and put in the oven for 2 minutes. Take the skillet out swirl the melted butter around the pan, and add the apple mixture. Bake for 10 minutes or until the apples begin to soften and the butter is bubbly.
- While the apples are cooking, add the eggs, milk, flour, vanilla, salt, and remaining sugar and cinnamon to the blender. Blend for 1 minute, or until frothy.
- Pour the batter over the hot apples. Bake for 25 to 30 minutes or until puffy and golden brown.
- Make the yogurt cream by mixing together yogurt, maple syrup, cinnamon, and vanilla.
- Dust popover with powdered sugar and cut into wedges. Serve with yogurt cream.