SUGAR CRUSTED POPOVERS (6)
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
¼ cup melted butter
Softened butter for greasing the pan
- Preheat the oven to 400*. Liberally grease a nonstick popover pan, or a muffin pan with ½ 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 whiz for about 10 seconds, just until smooth.
- Divide the batter among the 9 greased molds, filling each ½ to 2/3 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 pan 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 ¼ cup melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on a wire rack.
from David Lebowitz, printed in The New York Times
o Sprinkle 2 ounces chopped semisweet chocolate over batter-filled popover cups.
o Whisk about 2 teaspoons finely grated orange zest into batter before filling cups.
from Martha Stewart.com