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!
These look Wonderful! Thanks for the recipe!
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