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.
3 eggs
1/2 cup milk
3 Tablespoons sugar
3/4 teaspoon cinnamon
1 apple (I used a Gala), thinly sliced
2 Tablespoons butter
1/2 cup flour
1/2 teaspoon vanilla
pinch salt
Maple Yogurt Cream:
1 cup Mountain High Yoghurt, plain
1/4 cup pure maple syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla
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 1/4 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.
Ingredients
- 3 eggs
- 1/2 cup milk
- 3 Tablespoons sugar
- 3/4 teaspoon cinnamon
- 1 apple (I used a Gala), thinly sliced
- 2 Tablespoons butter
- 1/2 cup flour
- 1/2 teaspoon vanilla
- pinch salt
- 1 cup Mountain High Yoghurt, plain
- 1/4 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- 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 1/4 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.
This post is part of my partnership with Mountain High Yoghurt. All opinions are my own.
I am Bree. I love to cook. Even more than I love to take pictures.
That cream looks unreal! Love this idea!
Katrina @ Warm Vanilla Sugar recently posted..Whole Wheat Brown Sugar Banana Bread Pancakes
I am so glad Katrina! It was really good and you could use it for a million different things.
This looks so yummy! I can’t wait to try it out!
I hope that you do Holly.
[...] Skillet Popover with Maple Yogurt Cream October 31, 2012 By bakedbree 2 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for [...]
What a great breakfast idea! The apples look mouthwatering simmering in the spices, yum! Hope you made out OK with the storm.
Katie @ Blonde Ambition recently posted..Alice Costume + Halloween Candy Bark + Jack Skellington
thank you! We did, we got really lucky here. Thanks for asking.
I just want to swim in that maple yogurt cream!
Chung-Ah | Damn Delicious recently posted..Pumpkin Bundt Cake with Pumpkin Glaze #Bundtamonth and a Giveaway!
Swimming might be messy, but there all kinds of things you could dip it into though.
This looks like a beautiful breakfast treat!
Becca – Cookie Jar Treats recently posted..Oatmeal Fudge Bars
This looks fabulous! Have you tried it using honey or maple syrup to sweeten the popover? My guess is it wouldn’t be the same….
Sarah recently posted..Loaded Tortilla Soup ~ Minus the Tortilla…
I think that it would be fine. Give it a try.
I have never tried making a popover and yours looks fabulous with that maple yogurt cream! I adore using the cast iron skillet, so I can’t wait to try this recipe out this weekend!
Julia {The Roasted Root} recently posted..Sweet Potato, Kale & Bacon Scramble
I use mine all the time. Love cast iron.
This looks delightful! And your cast iron puts mine to shame. Mine looks slightly more ‘rustic’. I love things like this for breakfast, especially when cooking for a crowd!
Loretta | A Finn In The Kitchen recently posted..Ginger Cookies with White Chocolate Cinnamon Frosting
I season it every few months. It didn’t look so good a few weeks ago.
Mmmm, all my favorite flavors all together in one neat yummy package. Looks delicious. Well done. Just doing a little Secret Recipe Club surfing. So glad it brought me to your great little piece of cyber space! Thanks for sharing
Welcome! This is a great recipe.
[...] Baked Bree [...]
The maple yogurt cream looks like such a good idea, healthier than whipped cream and looks just as tempting! I hope it works well for you having Thanksgiving at your home and you enjoy the process.
Mary@FitandFed recently posted..What I Made this Week: Pumpkin Chia Chocolate Chip Cookies
Thank you Mary!