sugar-crusted popovers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: popovers
Serves: 6
Ingredients
  • for the popovers:
  • 4 tablespoons unsalted butter, melted, divided - you will use 2 tablespoons butter for the popovers and 2 tablespoons for buttering the popover pan
  • 3 large eggs, at room temperature - I always use extra large eggs
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1½ teaspoons sugar
  • 1 cup flour
  • for the sugar coating:
  • ⅔ cup sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter, melted
Instructions
  1. Preheat your oven to 400 degrees.
  2. Get out a popover pan. If you don't have a popover pan, no worries, you can use a standard muffin tin with ½ cup indentations.
  3. Get your blender out and put in the following, 2 tablespoons melted butter, 3 eggs, 1 cup milk, 1 teaspoon salt, 1½ teaspoons sugar and blend for a few seconds. DON'T ADD THE FLOUR YET!
  4. Add the 1 cup flour and blend for about 10 seconds, just until smooth.
  5. Put the empty popover pan in the pre-heated oven for 5 minutes to warm up. I usually put my pan in when the oven temp reaches 275 degrees and then take it out when it reaches 400 degrees.
  6. While the pan is heating up, melt the other 2 tablespoons of butter.
  7. Take the popover pan out of the oven and divide the 2 tablespoons of melted butter between the cups. Just pour the butter into the tins and let it rest at the bottom. The butter will sizzle and brown, but that’s fine.
  8. Blend the batter one more time to froth it up again.
  9. Fill popover cups halfway with batter. Make sure that you pour an even amount in all cups. Pour the batter into the popover cups filling them ½ to ⅔rds full. If you're using a muffin tin then divide the batter among the 9 greased molds, filling each ½ to ⅔rds full.
  10. Put your popovers in the oven and bake for 35 minutes, or until the popovers are deep brown. You can turn on the oven light to see the transformation, but don't open the oven door to check, as the popovers can deflate. I baked mine for exactly 35 minutes and they were perfection.
  11. While the popovers are baking you can prepare your sugar & cinnamon mixture. Just combine the ⅔ cup of sugar with the 1 teaspoon of cinnamon in a large shallow bowl and whisk the two together. Cut the butter into small pieces, so it melts faster, and set it in a ramekin or small bowl. Set these both aside until the popovers come out of the oven.
  12. Remove the popovers from the pan and set them on a cooling rack.
  13. Now is the time to melt your butter. Just stick the bowl in the microwave and melt away.
  14. Once the butter is melted, you can start the buttering process. Just grab a popover and brush it all over with the butter. Make sure to get in all those nooks and crannies.
  15. Next, dredge your buttered popover into the sugar and cinnamon mixture, making sure to get in all those nooks and crannies.
Notes
These popovers, as all popovers, are best when served fresh and warm. If you have leftovers, store them in a covered container overnight and then re-heat them in a 250 degree oven until warm. I usually freshen them with a bit with some cinnamon/sugar mixture after they came out of the oven.
Recipe by Marin Mama Cooks at http://marinmamacooks.com/2011/12/sugar-crusted-popovers/