Sugar Crusted Vanilla Popovers

Midweek is when I start to long for the weekend. There are several reasons for this, the time off work, sleeping in, hiking, yet one of my favorite weekend traditions is making a big breakfast. Whether it is pancakes, bacon, poached eggs, or crepes, a homemade breakfast enjoyed in your pyjamas on a day without work tastes better than anything I could buy out in a restaurant. Popovers have been a favorite in my family for years and I've even posted this custardy popover recipe on the dessert pocket before. However, when I saw David Lebowitz's recipe for sugar crusted popovers my mind was blown. The wheels started turning and I dreamt up my very own sugar crusted popovers, but with a vanilla kick.

Sugar Crusted Vanilla Popovers
For the popovers:
2 tablespoons butter, melted
3 or 4 large eggs
1 cup milk (whole or 1%)
1 tsp salt
1 1/2 tsp sugar
1 cup flour
1/2 a vanilla bean, seeds scrapped
cooking spray or butter to grease the pan

For the sugar coating:
2/3 cup sugar
1 tsp ground cinnamon
1/4 cup melted butter

1. Preheat your oven to 400°F. Grease your muffin tin (or popover pan if you have one) with cooking spray or with soft butter.

2. For the popovers combine 2 tsp melted butter, eggs, milk, salt, and sugar in a bowl and whisk by hand or with a hand mixer. Add the flour and continue to mix. Some lumps will be okay, however, mostly smooth is desired.

3. Evenly divide the batter among the tin, filling each cavity 2/3 of the way full.

4. Bake in the hot oven for 30-35 minutes until golden brown. Immediately spear with a fork and remove from pan.

5. Mix together the cinnamon and sugar in a bowl. Brush each popover all over with the melted butter. Cover each popover with the cinnamon and sugar mix. Allow to cool or eat slightly warmed!