Sugar-Crusted Popovers

Adapted from a recipe by David Lebovitz. http://bit.ly/arDZxH

• Ready In: 37 mins
• Yields: 9 popovers

Ingredients

• Popovers

• 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
•  softened butter, for greasing the pan

• Crust

• 2⁄3 cup sugar
• 1  teaspoon ground cinnamon
• 1⁄4 cup  melted butter

Directions

1. Preheat oven to 400°F Liberally grease a nonstick popover pan, or a muffin tin with 1/2-cup indentations, with softened butter. (You need 9 molds.).
2. In a blender, combine 2 tbsp melted butter, eggs, milk, salt and sugar, and blend briefly. Add flour and blend until smooth, about 10 seconds.
3. Divide batter amongst the 9 prepared molds, filling each 1/2 to 2/3 full. Bake in preheated oven 35 minutes, until deep brown. As soon as they're cool enough to handle, remove popovers from molds and set on a cooling rack. Use a small knife or spatula if they're stubborn.
4. Combine sugar and cinnamon in a bowl. Brush popovers all over with melted butter then coat with cinnamon sugar. Return to the rack to cool completely.