From the kitchen of One Perfect Bite...I made these sugar-crusted popovers for our breakfast this morning. While our ice encrusted landscape is beginning to thaw, I'm still confined to my castle and cooking with stores that are already stocked in the pantry and refrigerator. The recipe for these sweet popovers was developed by David Lebovitz for The New York Times and once I saw it, I knew I had to give it a try. We are popover people and having enjoyed both plain and savory versions, I knew that a sweet version would be happily accepted at my table. They are almost effortless to prepare and if you have even a minimally stocked pantry you'll be able to make these for your family. I decided to feature the recipe because the popovers would be a wonderful way to make Valentine's Day breakfast special. The recipe, for which I can take no credit, is a Lebovitz treasure and I know your family will enjoy his sugary puffs. Do give this recipe a try. Here is how these sweet popovers are made.
Sugar-Crusted Popovers...from the kitchen of One Perfect Bite courtesy of Davis Lebovitz and The New York Times
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
Cinnamon Sugar Topping
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
1) Preheat oven to 400 degrees F. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
2) To make puffs: Put 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds. Add flour and whiz for about 10 seconds, just until smooth. Divide batter among the 9 greased molds, filling each 1/2 to 2/3rds full. Bake for 35 minutes, or until puffs are deep brown. Remove from oven, wait a few minutes until cool enough to handle, then remove popovers from 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.
3) To make topping: Mix 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. Yield: 9 popovers.
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