sugar-crusted popovers

Set your weary eyes on these puppies.  Amazing!  They taste as good as they look, or should I say better than they look, as they look kind of weird.  These popovers are crusty on the outside and warm and gooey on the inside.  This popover is more like a breakfast treat or it can even be qualified as a dessert.  It’s a cross between cinnamon toast, a sugar and cinnamon donut and a popover.  
 

I came across this recipe at the hair salon, of all places, while my highlights were processing.  I had 20 minutes to kill, so I started pursuing my iPad for some fun popover recipes I could try, when I stumbled across this page:

Wow, are you salivating like I was just looking at this photo?  I was pretty hungry at this point or maybe it was the fumes from the highlight that were making me crave sugar, but whatever it was, I knew these popovers were going to play a part in my afternoon plans.
 
I wanted to make them fresh for the kid’s after school snack!  Snack time is an important time in the Grandy house as my kids come home from school with hefty appetites.  I had a feeling that this popover recipe would satisfy them plenty.  I mean who wouldn’t like a sugary and doughy snack on a Friday afternoon?  We loved these so much that I am making them again on Sunday morning before we go and pick up our Christmas tree.  I hope you will be making these as well!

Note:  These popovers, as all popovers, are best when served fresh and warm.  If you have leftovers, store them in a container overnight and then re-heat them in the morning in a 250 degree oven till they warm up.  I re-heated the kid’s popovers this morning and they still loved them, but they are so much better the day of.  I topped them with some fresh cinnamon/sugar mixture after they came out of the oven to freshen them up a bit.sugar-crusted popovers

sugar-crusted popovers:

Recipe from David Lebovitz
Makes 6 regular popovers and 9 muffin tin popovers
for the popovers:
  • 2 tablespoons unsalted butter, melted
  • 3 large eggs, at room temperature – I always use extra large eggs
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons sugar
  • 1 cup flour

for the sugar coating:

  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter, melted


Preheat your oven to 400 degrees and liberally butter a popover pan.  If you don’t have a popover pan, no worries, you can use a standard muffin tin with 1/2 cup indentations.  
Note: You will want to heavily butter your pan, even if it’s a non-stick popover pan, otherwise the popovers will stick and be hard to get out.

Get your blender out and put in the following, 2 tablespoons melted butter, 3 eggs, 1 cup milk, 1 teaspoon salt, 1 1/2 teaspoons sugar 
and blend for a few seconds.  
DON’T ADD THE FLOUR YET!
Add the 1 cup flour and blend for about 10 seconds, just until smooth.  
 

Pour the batter into the popover cups filling them 1/2 to 2/3rds full.  If you’re using a muffin tin then divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.  

I love this grand popover pan from Nordic Ware.  It may cost more than the normal popover pan, but it makes the perfect popover and they don’t stick to the pan. The pan is made of cast  iron, so it cooks up the popovers evenly.  I’ve had mine for 3 years now and I use it at least once a week, if not more, and it’s still looks brand new.   If you find yourself making popovers quite often, then I would invest in a good quality popover pan.  For  those of you that are local, Sur La Table carries this brand.Put your popovers into the oven and bake for 35 minutes, or until the popovers are deep brown.  You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate. I baked mine exactly 35 minutes and they were perfection.  

While the popovers are baking you can prepare your sugar & cinnamon mixture.  Just combine the 2/3 cup of sugar with the 1 teaspoon of cinnamon in a large shallow bowl and whisk the two together.  Cut the butter into small pieces, so it melts faster, and set it in a ramekin or small bowl.  Set these both aside until the popovers come out of the oven.
Remove the popovers from the oven, wait a few minutes until they are cool enough to handle, then remove them from the pans and set them on a cooling rack.  
This is what the popovers looked like when I pulled them out of the oven.  They’re all twisty and funky looking.   Looks can be deceiving though as they were crunchy on the outside and warm and gooey on the inside.
Now is the time to melt your butter.  Just stick the bowl in the microwave and melt away.  Once the butter is melted, you can start the buttering process.  Just grab a popover and brush it all over with the butter.  Make sure to get in all those nooks and crannies.
Next, dredge your buttered popover into the sugar and cinnamon mixture, making sure to get in all those nooks and crannies.  
Once all of your popovers are covered in sugar, let them cool on a wire rack.  If your kids are home or you’re serving these for breakfast, then by all means put them immediately on a plate and dig in.  

 As you can see, they were devoured in a matter of seconds.  I did not even get a word in from them until they were finished.  I actually think Eli ate his in one bite. 
Check out that happy kid!
Here are the four remaining popovers cooling on the rack.  John ate his before dinner and I had mine for dessert. We saved the other two for the kid’s breakfast this morning.sugar-crusted popovers
Now that I am looking at these, they kind of look like fried dough but without all the grease that comes with frying!  BONUS!
Come on and give these a shot at your next weekend breakfast.  Move away from the familiar pancakes and waffles and take a walk on the wild side!  
sugar-crusted popovers

Rating: 51

sugar-crusted popovers

Ingredients

    for the popovers:
  • 2 tablespoons unsalted butter, melted
  • 3 large eggs, at room temperature - I always use extra large eggs
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons sugar
  • 1 cup flour
  • for the sugar coating:
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter, melted

Instructions

Preheat your oven to 400 degrees and liberally butter a popover pan. If you don't have a popover pan, no worries, you can use a standard muffin tin with 1/2 cup indentations.

Note: You will want to heavily butter your pan, even if it's a non-stick popover pan, otherwise the popovers will stick and be hard to get out.

Get your blender out and put in the following, 2 tablespoons melted butter, 3 eggs, 1 cup milk, 1 teaspoon salt, 1 1/2 teaspoons sugar, and blend for a few seconds.

DON'T ADD THE FLOUR YET!

Add the 1 cup flour and blend for about 10 seconds, just until smooth.

Pour the batter into the popover cups filling them 1/2 to 2/3rds full.

If you're using a muffin tin then divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.

Put your popovers into the oven and bake for 35 minutes, or until the popovers are deep brown. You can turn on your oven’s light to see the transformation, but do not open the oven door during baking, as this will cause the popovers to deflate. I baked mine exactly 35 minutes and they were perfection.

While the popovers are baking you can prepare your sugar & cinnamon mixture. Just combine the 2/3 cup of sugar with the 1 teaspoon of cinnamon in a large shallow bowl and whisk the two together. Cut the butter into small pieces, so it melts faster, and set it in a ramekin or small bowl.

Set these both aside until the popovers come out of the oven.

Remove the popovers from the oven, wait a few minutes until they are cool enough to handle, then remove them from the pans and set them on a cooling rack.

Now is the time to melt your butter. Just stick the bowl in the microwave and melt away. Once the butter is melted, you can start the buttering process.

Just grab a popover and brush it all over with the butter. Make sure to get in all those nooks and crannies.

Next, dredge your buttered popover into the sugar and cinnamon mixture, making sure to get in all those nooks and crannies.

Once all of your popovers are covered in sugar, let them cool on a wire rack. If your kids are home or you're serving these for breakfast, then by all means put them immediately on a plate and dig in.

http://www.marinmamacooks.com/2011/12/sugar-crusted-popovers/
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{ 15 comments… add one }

  • blackheartbetty December 4, 2011, 4:18 pm

    Those look great! Thanks for sharing! This is my first visit to your blog =).

    Reply
  • Yummy Mummy December 4, 2011, 4:40 pm

    Wow these look SO delicious! Thanks for your sweet comment on yummymummykitchen.com
    I’m following your blog now and can’t wait to read more of it!

    Reply
  • Jacquelyn December 5, 2011, 12:53 am

    Thanks for stopping by ladies!

    Reply
  • Inside a British Mum's Kitchen December 5, 2011, 2:05 pm

    I can understand why these didn’t hang around – delicious treat :)
    Mary x

    Reply
  • annie December 10, 2011, 3:50 pm

    So making these this weekend…boys left at 5am for a lacrosse tournament…thinking these will make make the happy this afternoon while decorating the tree….love all your photos and your kids are adorable!!

    Reply
  • Averie @ Love Veggies and Yoga December 15, 2011, 2:59 pm

    my dad used to make popovers…i havent had one in about 20- 25 years!

    these look great!

    Reply
  • Sharyn Dimmick September 30, 2012, 5:22 pm

    This is brilliant! I have eaten popovers all of my life and have never had sugared ones. I should have known David Lebovitz had thought it up. I’ll be making these some fall morning for sure.

    Reply
    • Jacquelyn Grandy September 30, 2012, 9:11 pm

      Hi Sharyn. I know, they are so darn good. David rocks. He has made 2 of my favorite recipes thus far, sugar-crusted popovers and Robert’s absolute best brownies.

      Reply
  • Katie (The Muffin Myth) October 16, 2012, 8:49 pm

    What?! This is genius! That soft eggy custardy middle coated in crusty cinnamon sugar? Omg. My mind is officially blown! My family always fights over popovers at the dinner table, we just love them, but I’ve never, ever thought of making a dessert version! I’m bookmarking this recipe to try asap. Thanks for posting it!

    Reply
    • Jacquelyn Grandy October 17, 2012, 1:16 pm

      Hi Katie. That’s exactly what I said when I saw this recipe the first time. We are popover fans as well and one that is covered in cinnamon and sugar is truly amazing. I make these all the time for my kids’s sleepovers as they are truly original. Let me know how they work out for you.

      Reply
  • T-bo March 3, 2013, 7:22 pm

    Hi. I’m a friend of Andrea P who lives in the Peninsula. I’ve been enjoying your blog for awhile now. I have a question for you: my kids and Iare making these popovers for a second time. I am new to popover making and it seems to me that the popovers rise so high that the tops tend to burn. Do you ever lower the cooking rack to prevent this? Also, is the shrinking of the popover when they come out normal? By the way, these are delicious!

    Reply
  • jackiegrandy March 3, 2013, 10:36 pm

    Hi T-bo! Yes, the popovers do rise extremely high in this recipe, but they do deflate as they come out of the oven and cool. That is totally normal and what they’re supposed to do. They also loose some of their shape as you butter and sugar them up. Popovers are not the prettiest things, but they’re the tastiest!
    I always place my rack on the middle rack which is 3 up from the bottom and they never come close to the hitting the top of the oven, but all ovens are different sizes, so maybe you should place them on the 2nd rack up next time. Don’t be scared, they will never just spill over in your oven like marshmallows. They sometimes do look like they will just pop out of their cups, but they never will.
    I have literally made over 300 batches of popovers and to be honest they don’t always come out the same. That’s the beauty and nature of them. Please let me know if you have any other questions. I hope you enjoy the second batch. xoxo, Jackie

    Reply
  • Pete G April 27, 2014, 3:22 am

    Mine barely rose at all – I had to use a muffin pan as I don’t have the special pan. I have to admit I made the batter using a whisk not a blender as blender broken at moment – need a new one – but I noticed your other popover recipes use a whisk so I figured it would be ok. I didn’t pre-heat the pan as the sugar coated recipe doesn’t suggest you do so but I buttered the pan. So not really sure what happened – they rose a little but more like cup cakes than the sort of explosive lift you get in your pictures. Was the flour supposed to be self raising? did it need baking powder? Anyway – any tips would be appreciated – it seems like these are actually the same a Yorkshire puddings and my one and only attempt at those failed as well – quite frustrating. We’ll see how they taste when hey cool down a little but I figure they are going to be a little greasy given they are small and were sitting in the butter rather an rising up out of the pan.

    Reply
    • jackiegrandy April 27, 2014, 7:07 pm

      Hi Pete! I’m sorry to hear that your popovers were not successful :( This is a different batter recipe than my other ones, so using the blender may be the trick here to get them to rise up so high. The blending process aerates the mixture. Also, they do tend to rise higher in a popover pan than standard muffin tins. I’ve made popovers in muffin tins before and they don’t seem to get as high. Maybe next time you can fill up each tin a bit more and not fill all of the tins so they rise higher?

      No, you don’t need self rising flour or baking powder. We’re your eggs room temp? Did you open the oven door at all while they were cooking? Popovers are a bit strange sometimes as they will be huge sometimes and then not rise as high other times. I think it’s due to different factors such as humitidy, oven temps etc. Again, I’m sorry your popovers did not pop! Let me know if you have any other questions! xoxo, Jackie

      Reply
      • Pete G April 28, 2014, 4:58 am

        Hi Jackie – thank you for the quick reply. I will try when we get the new blender – eggs were cold so maybe that was part of it. Didn’t open the door. They tasted pretty good but just a bit dense as so compact. One of the kids liked it the other didn’t so I will keep working on it. It always makes me laugh getting cooking advice from people on the other side of the world – wee are in Hong Kong The first time I made white loaf bread I was getting advice from a very helpful lady in mid west US – we both found that quite funny. It was quite humid yesterday as well so maybe that was another factor – I will have another go – actually will be in Perth this Friday with the girls so I will try using Nanna’s blender and I think she may have the right pans. Thanks again. Like the website – I try and cook as much as possible for the girls of the house – we started making our own tortillas recently – just much more satisfying knowing whats in the food you eat (and tastes better).

        Reply

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