Herbed Spelt Popovers

Popovers? Spelt? Those are kind of unusual (perhaps you are thinking).

 

 

Yes they are and that's exactly why my intern Chantelle and I wanted to tackle them together last week. I've been psyched to try out the organic whole spelt flour I received from King Arthur and try one their amazing spelt recipes from their cookbook. I let Chantelle pick between spelt pancakes and popovers. Popovers won since neither of us could even remember the last time we had this nostalgic dinner roll. We had a lot of fun making this easy recipe, eating a few, and taking some beautiful pictures. 

 

 

If you are unfamilar with spelt, here's a little background nutrition info that Chantelle put together:

Spelt flour is nutritionally similar to wheat flour. Spelt flour does contain significantly higher B vitamins than wheat flour, especially niacin and riboflavin. One serving contains 3.2 mg niacin, 0.25 mg thiamin (B3) and 0.87 mg riboflavin (B2). These vitamins help you convert food into energy and support production and function of red blood cells.One cup of spelt flour provides 16 g of fiber, while a slice of spelt bread contains 2.5 g of fiber.The fiber in spelt can help to reduce total and LDL cholesterol levels. 

Source: http://www.livestrong.com/article/468126-is-spelt-flour-healthy/

 

 

 

 

If you are looking for a quick, whole grain roll to add to your meal, consider these popovers from the King Arthur Flour Whole Grain Baking Cooking (pg 83). They are crunchy on the outside and soft and airy on the inside. The come together quickly, but the batter can actually be made ahead since whole grains benefit from soaking. You can also use whole wheat pastry flour instead of spelt flour if needed. Another variation that I had to do was use all fresh herbs instead of the dried. It's just what I had around the house. 

 

 

Don't forget to enter my King Arthur Prize Pack giveaway! It ends on March 18th. Enjoy!

 

 

Herbed Spelt Popovers

 3 large eggs

1 1/2 cup milk

1 cup plus 2 tbsp (4 oz) whole spelt flour or 1 1/4 cups whole wheat pastry flour

1/2 cup unbleached all-pupose flour

3/4 teaspoon salt

2 tablespoons (1 oz) unsalted butter, melted

2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried

1 teaspoon dried parsley

1/2 teaspoon ground sage

1/2 teaspoon dried thyme

 

Directions

1. Place all the ingredients, except the herbs, in the blender in the order indicated. Blend for 15 seconds and stop to scrape down the side. Add the herbs and blend for 15 more seconds.
2. Let the batter rest for 15 minutes.
3. Preheat oven to 425 degrees. Grease a muffin pan with nonstick spray making sure to spray the top on the pan as well as each cup. Fill the cups 2/3 full with batter.
4. Bake for 20 minutes. Reduce the oven temperature to 350 degrees and bake for 10 more minutes. Do no open the oven door during baking.
5. Remove popovers from oven and let cool in the pan for 5 minutes. Gently turn them out on a wire rack. Serve warm. 

Disclosure: The spelt flour and cookbook were provided by King Arthur Flour at no charge. I was not compensated for writing this post or including any of the above information. All words are my own. 

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