This Rye Popovers with cheddar and apple butter recipe is a great fall breakfast treat to enjoy on the weekends or whenever you are craving a sweet and savory meal.
Weren’t sure what to do with all the apple butter you made after reading my last post? Have no fear because I’ve got this rye popovers recipe which is conveniently enjoyed with melted cheese and a smear of apple butter.
I went through a major dutch baby phase last winter when I was recipe developing for my third cookbook but the problem with dutch babies is that they really don’t make sense for just 1 or 2 people (which is all I cook for these days thanks to the pandemic). So when I realized that popovers are made with basically the same ingredients (and technique!), I knew these single serving breakfast treats were going to be my new go-to.
Similar to a dutch baby pancake, these rye popovers puff up in the oven and then deflate as they cool. They also get little pockets in the middle of them when baking which are the perfect little pocket to fill with cheese and apple butter! As soon as you remove these from the oven, I recommend adding the cheese to the little pockets so that it melts as these cool and then wait to add your apple butter until serving. Also, I serve these with a 1:1 ratio of cheese and apple butter but feel free to have extra of both on hand so you can decide if you’d like it cheesier or sweeter after tasting them.
Finally, I wanted to mention that I use some rye flour in these recipe to give these an extra savory flavor that I really love against the sweet apple butter but if you don’t have rye flour on hand, you can use all-purpose or whole wheat flour.
This Rye Popovers with cheddar and apple butter recipe is a great fall breakfast treat to enjoy on the weekends or whenever you are craving a sweet and savory meal.
- 4 Tbsp butter, melted and divided
- 1 3/4 cup whole milk
- 4 eggs room temperature
- 1 cup all-purpose flour
- 3/4 cup rye flour
- 1/2 tsp salt
- 12 tsp shredded cheddar cheese (I used white cheddar)
- 12 tsp apple butter (homemade or store-bought)
-
Preheat oven to 425 degrees and place a 12 piece muffin tin into the oven to pre-heat with it.
-
In a microwave safe bowl, heat the milk for about 1 minute or just until it's room tempature.
-
Starting with the liquid ingredients, add milk, 2 Tbsp melted butter, eggs, all-purpose flour, rye flour, and salt to a high speed blender and bled until the batter is completely smooth.
-
Being careful not to burn yourself but working quickly, use an oven smitten to remove the muffin tin from the oven and use a pastry brush to brush each muffin cup with remaininng 2 Tbsp butter. Add 1/3 cup of batter to each muffin cup and bake for 22-25 minutes or until puffed and starting to brown.
-
Remove from oven and use a knife to poke a small hole in the middle of each popover. Add in 1 tsp of shredded cheddar cheese to each popover and set aside for a few minutes to cool.
-
When ready to serve, tear the popover in half and smear on 1 tsp apple butter over the melted cheddar cheese. Enjoy!
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
3 Comments
jude
shelly, these are amazing.
your recipe came through my email last night and i knew i wanted to make them this morning.
i am sitting across from my husband wondering how many of these he’s going to inhale at breakfast this morning.
i love the addition of rye and the apple butter was simple (yup, so many apples from the farmers market last saturday) and a wonderful addition to the mix.
thank you!
jude
shelly, these are amazing.
your recipe came through my email last night and i knew i wanted to make them this morning.
i am sitting across from my husband wondering how many of these he’s going to inhale at breakfast this morning.
i love the addition of rye and the apple butter was simple (yup, so many apples from the farmers market last saturday) and a wonderful addition to the mix.
thank you!
Virginia
These look so good, so happy autumn is here!