Sugar-Crusted Popovers

For the puffs:
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour

For the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 cup melted butter

Softened butter, for greasing the pan

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

For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.  Add the flour and whizz for about 10 seconds, just until smooth. 

Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.  Bake for 35 minutes, or until the puffs are deep brown.

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.

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

Makes about 9.


From David Lebovitz's blog