There are few things I love more than a popover. Light and eggy – crunchy on the outside, airy and a little flakey like a fresh croissant in the middle. These are perfect with soup, alongside a salad, to sop up the juice of a good roast, and just by themselves. So when I saw this recipe for a sweet version, I was all over it. I am of course incapable of baking anything without some almond extract, so that was one of my alterations along with a couple others.
These are completely addictive so beware. It may or may not be true that in 3 hours, there is only one popover left – zipped up and hidden so that I don’t have to admit to eating an entire batch singlehandedly. They make a fantastic breakfast but no doubt would be lovely served almost like a profiterole – stuffed with some good ice cream.
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