Homemade Popovers with Ricotta Cream

1 1/4 cups milk

4 large eggs

1 cup gluten free all purpose

1/4 teaspoon xanthan gum or guar gum

1/2 teaspoon salt

2 tablespoons butter, melted

Gluten free butter spray

1 16oz tub whole milk ricotta cheese

¼ cup milk

3 tbsp brown sugar

1 tbsp ground cinnamon

1 tsp gluten free vanilla extract

1 pint of fresh raspberries

Popover Batter

Preheat the oven to 400 degrees.

Grease a 12-cup popover pan or standard muffin pan with gluten free butter spray.

Popover batter is easiest made in a blender. So, blend eggs, butter, and milk on medium speed in the

blender until incorporated. Sift the flour into a bowl with the xanthan gum and salt. Pour the dry

ingredients into the blender, and then blend until batter is smooth. A few small lumps are ok;

however if you find yourself having quite a few large lumps, keep blending till they disappear. It is

very important to have a very smooth batter; otherwise your popovers will not rise, as they should.

Pour the batter into the greased pan, filling each cup about 2/3 full.

Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until

the popovers become a nice golden brown. Remove from the oven and let the popovers rest for 5

minutes and serve immediately enjoy!

Ricotta Cream

In a small bowl combine ricotta cheese, milk, brown sugar, cinnamon and vanilla extract until just

blended. Serve immediately and enjoy!