Recipe by Sharon123
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.
Top Review by Chef V in daphne, Al
I added fresh blueberries. I put enough to cover bottom of each cup. They came out fantastic. Had a little trouble standing them up. Glad I used extra butter when greasing the tins. Family wouldn't even wait for them to cool completely. Thanks
For the puffs
- 29.58 ml butter, melted
- 3 large eggs, at room temperature
- 236.59 ml whole milk
- 4.92 ml salt
- 7.39 ml sugar
- 236.59 ml flour
For the sugar coating
- 158.51 ml sugar
- 4.92 ml ground cinnamon
- 59.14 ml melted butter
- softened butter, for greasing pan
Directions See How It's Made
- Preheat the oven to 400ºF.
- Generously grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
- For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
- Add the flour and process for about 10 seconds, just until smooth.
- Divide the batter among the 9 greased molds, filling each 1/2 to 2/3 full.
- Bake for 35 minutes, or until the puffs are deep brown.
- Remove 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.
- Mix 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!