Sugar Crusted Popovers

Makes 6 popovers (2/3 recipe from here)

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

2. For the puffs, put the melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.

3. Add the flour and whiz for about 10 seconds, just until smooth.

4. Divide the batter among the 6 greased molds, filling each 1/2 to 2/3rds full.

5. Bake for 35 minutes, or until the puffs are deep brown.

6. 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.

7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.

Puffs:

• 1 1/3 Tbsp butter, melted
• 2 large eggs, room temperature
• 2/3 cup milk
• 2/3 tsp salt
• 1 tsp sugar
• 2/3 cup flour

Sugar Coating:

• 2/3 tsp ground cinnamon
• 1/6 cup melted butter
• 1/4 cup sugar (or less)

check after 28 min

done after less than 33 min

Also great with honey butter instead of the sugar coating and melted butter. Add herbs de provence to the honey butter for a savory, slightly sweet treat.