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Apple Skillet Popover with Maple Yogurt Cream

apple skillet popover with maple yogurt cream recipeI 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.

apple skillet popover with maple yogurt cream recipe3 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

apple skillet popover with maple yogurt creamLet 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.

apple skillet popover with maple yogurt creamPut the butter in the cast iron skillet and put in the oven for 2 minutes.

apple skillet popover with maple yogurt creamTake the skillet out swirl the melted butter around the pan, and add the apple mixture.

apple skillet popover with maple yogurt creamBake for 10 minutes or until the apples begin to soften and the butter is bubbly.

apple skillet popover with maple yogurt creamWhile 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.

apple skillet popover with maple yogurt creamPour the batter over the hot apples.

apple skillet popover with maple yogurt creamBake for 25 to 30 minutes or until puffy and golden brown.

apple skillet popover with maple yogurt creamMake the yogurt cream by mixing together yogurt, maple syrup, cinnamon, and vanilla.

apple skillet popover with maple yogurt creamDust popover with powdered sugar and cut into wedges. Serve with yogurt cream.

Print

Apple Skillet Popover with Maple 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

Maple Yogurt Cream:

  • 1 cup Mountain High Yoghurt, plain
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Pour the batter over the hot apples. Bake for 25 to 30 minutes or until puffy and golden brown.
  5. Make the yogurt cream by mixing together yogurt, maple syrup, cinnamon, and vanilla.
  6. 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.

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  1. Katrina @ Warm Vanilla Sugar

    October 31st, 2012 at 7:21 am

    That cream looks unreal! Love this idea!

  2. bakedbree

    November 2nd, 2012 at 10:52 pm

    I am so glad Katrina! It was really good and you could use it for a million different things.

  3. Holly Newell

    October 31st, 2012 at 8:30 am

    This looks so yummy! I can’t wait to try it out!

  4. bakedbree

    November 2nd, 2012 at 10:51 pm

    I hope that you do Holly.

  5. Katie @ Blonde Ambition

    October 31st, 2012 at 2:40 pm

    What a great breakfast idea! The apples look mouthwatering simmering in the spices, yum! Hope you made out OK with the storm.

  6. bakedbree

    November 2nd, 2012 at 10:50 pm

    thank you! We did, we got really lucky here. Thanks for asking.

  7. Chung-Ah | Damn Delicious

    October 31st, 2012 at 4:37 pm

    I just want to swim in that maple yogurt cream!

  8. bakedbree

    November 2nd, 2012 at 10:49 pm

    Swimming might be messy, but there all kinds of things you could dip it into though.

  9. Becca - Cookie Jar Treats

    October 31st, 2012 at 4:40 pm

    This looks like a beautiful breakfast treat!

  10. Sarah

    October 31st, 2012 at 6:03 pm

    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….

  11. bakedbree

    November 2nd, 2012 at 10:48 pm

    I think that it would be fine. Give it a try.

  12. Julia {The Roasted Root}

    October 31st, 2012 at 6:58 pm

    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!

  13. bakedbree

    November 2nd, 2012 at 10:48 pm

    I use mine all the time. Love cast iron.

  14. Loretta | A Finn In The Kitchen

    October 31st, 2012 at 7:41 pm

    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!

  15. bakedbree

    November 2nd, 2012 at 10:48 pm

    I season it every few months. It didn’t look so good a few weeks ago.

  16. Chris @ Weekly Meal Plan

    November 1st, 2012 at 5:36 am

    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 🙂

  17. bakedbree

    November 2nd, 2012 at 10:47 pm

    Welcome! This is a great recipe.

  18. Mary@FitandFed

    November 3rd, 2012 at 9:49 pm

    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.

  19. bakedbree

    November 6th, 2012 at 9:50 pm

    Thank you Mary!

  20. Lora

    October 13th, 2016 at 9:18 am

    I’ve gone back to this recipe over and over since it first appeared, but this year I discovered I have some allergies, including milk. I substituted in almond milk and a coconut based “butter” and it tasted just as fantastic as always! (Pecans are also a great add-in!)

  21. bakedbree

    October 24th, 2016 at 10:27 pm

    Good to know! And thank you for sharing that with me.

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