Some of you may have seen a sneak peek of this delicious recipe this weekend on my Instagram (@elliesf) I'm so excited to share it with you because it is incredible. One of those recipes that has incredibly simple ingredients that yield positively amazing results. Make these for your next brunch with friends or as a housewarming present.
Step No. 1
Gather your ingredients:
1 1/2 Tbsp of butter, melted, plus 2 Tbs of butter, melted, for greasing pans and coating
1 1/2 Cups of flour
3/4 Tsp kosher salt
3 Extra-lage eggs, at room temperature
1 1/2 Cups of milk, at room temperature
1/2 Cup of sugar
1 Tbsp of Cinnamon
Turn oven on to 425 degrees.
Step No. 2
Grease pans throughly with melted butter. I made the mistake of not greasing them enough--they stuck to the pan and were a pain to get out. You may notice that I am not using a popover pan. Its not a big deal, the popovers just turn out a little less vertical if you use a muffin pan. It didn't seem like enough of an issue to me to purchase a completely separate pan (this is from someone that owns a special madeline pan)
Step No. 3
Whisk together, 1 1/2 tbsp of the melted butter, milk, eggs and flour.
Batter should be smooth.
Step No. 4
Put your pan in the over to warm for exactly 2 minutes. Take it out and while still warm, pour batter in about 3/4 of the way full.
Step No. 5
Popovers take about 20-30 minutes to bake but times vary depending on your oven. The key with these is not to peek because it will cause them to fall (similar to a soufflé). I dont have a window on my oven so I had to open ever-so-slightly to make sure they were baking ok. Just be veeeery careful. Once tops turn golden brown, pull out of the oven.
Look at that beautiful top. Mmmmm.
Step No. 6
Pull the popovers out of the pan as soon as they aren't too hot to touch, and use a knife to put a hole in the bottom, letting the steam out.
Step No. 7
Next comes the magic part. Using a brush, paint the melted butter over the popovers and roll in the cinnamon sugar mixture. Continue until all popovers are covered.
Step No. 8
Serve warm and eat 'em all up. They are best when they are fresh out of the oven.
Based off a recipe from Ina Garten.