Popovers have always intrigued me; alas, a popover tin is one of the many awesome kitchen gadgets still on my wish-list. Thus, I figured without that integral piece of equipment, I wouldn’t be able to successfully bake any- that is until I found this recipe on David Lebovitz’s site!
These cinnamon-sugary treats are reminiscent of those massive fried “elephant ears” that you can buy at the fair. They are sooo good- super crispy, buttery, and all-around glorious. The best way (read: only way) to eat them is nice and warm out of the oven, freshly dredged- talk about a decadent breakfast! But, they will still be yummy the next day if kept in a air-tight container ;).
I presume they would be just as good rolled in powdered sugar as opposed to a cinnamon/granulated sugar mixture.
- 2 tbsp butter, melted
- 3 large eggs
- 1 cup whole milk
- 1 tsp sea salt
- 1 1/2 tsp granulated sugar
- 1 cup all-purpose flour
- 1/4 cup butter, melted
- 2/3 cup granulated sugar
- 1 tsp cinnamon
- Preheat oven to 400 degrees. Butter a standard-sized muffin tin and set aside.
- In a blender, combine the butter, eggs, milk, salt, and sugar. Whiz for a few seconds until combined. Add in the flour and whiz for about 10 seconds until fully combined.
- Pour into the greased muffins cups, filling each 1/2-2/3 of the way full.
- Bake for 35 minutes, or until deep brown in color. Let cool for a couple of minutes until they can safely be handled.
- Combine the cinnamon and sugar in a medium-sized bowl.
- Brush each popover with the melted butter, and then dredge each in the cinnamon-sugar. Gobble up!