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.
My Private Note
Units: US | Metric
For the puffs
- 2 tablespoons butter, melted
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 cup flour
For the sugar coating
- 1Preheat the oven to 400ºF.
- 2Generously grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
- 3For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
- 4Add the flour and process for about 10 seconds, just until smooth.
- 5Divide the batter among the 9 greased molds, filling each 1/2 to 2/3 full.
- 6Bake for 35 minutes, or until the puffs are deep brown.
- 7Remove 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.
- 8Mix 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!
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Nutritional Facts for Sugar-Crusted Popover Puffs
Serving Size: 1 (752 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 219.8
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 5.9 g
- Cholesterol 93.5 mg
- Sodium 347.4 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 0.5 g
- Sugars 17.1 g
- Protein 4.4 g