Sugar-Crusted Popovers

By susanwadle

Ingredients

• 2 tablespoons butter, melted
• 3 large eggs, at room temperature
• 1 cup (250 ml) whole milk
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 cup (140 g) flour

Details

Servings 9
Adapted from davidlebovitz.com

Preparation

Step 1

1. Preheat the oven to 400ºF (200ºC). Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.

2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.

3. Add the flour and whiz for about 10 seconds, just until smooth.

4. Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.

5. Bake for 35 minutes, or until the puffs are deep brown.

6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.

7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.



Maida Heatter

You’ll get rid of that dip in the center and have higher popovers if you heat the batter slightly before baking (as you would eggs for genoise–just until warm). I always use wondra flour, which doesn’t need to rest, but regular flour needs about an hour if you want big beautiful popovers. Funny, I saw a recipe just like this around New Year’s on


Based on previous experiments, I warm-oiled the muffin pan by sticking it in the oven while preheating, then running a stick of butter a couple of times around each indentation once the oven beeped.