Sugar-Crusted Popovers

By Jackie618

Recipe from David Lebovitz

"But they are the best the day they're made; leftovers can be stored in a container and snacked on the next day. You could freeze them in zip-top bags as well.

I don't have popover tins, but found these work quite well in standard-sized muffin tins. For this recipe, feel free to use salted or unsalted butter, depending on your preference. "

Ingredients

• For the puffs:
• 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
• For the sugar coating:
• 2/3 cup (130 g) sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (60 g) melted butter
• Softened butter, for greasing the pan

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.