SUGAR-CRUSTED POPOVER PUFFS
David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts.
Provided by Sharon123
Categories Breakfast
Time 50m
Yield 9 popovers
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF.
- Generously 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 process for about 10 seconds, just until smooth.
- Divide the batter among the 9 greased molds, filling each 1/2 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 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 liberally in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack. Enjoy!
Nutrition Facts : Calories 219.9, Fat 10.4, SaturatedFat 5.9, Cholesterol 93.5, Sodium 347.4, Carbohydrate 27.7, Fiber 0.5, Sugar 17.1, Protein 4.5
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