Wednesday, May 30, 2012


I love popovers, but I also hate them. They taste so yummy, but they are also not super filling, so next thing I know I've eaten half the batch. Yeah. . .
This recipe is originally from the book Flour

Brown Sugar Popovers

2 C flour
1/2 tsp kosher salt
1/4 tsp ground cinnamon (a little more is acceptable as well)
2 TBL packed light brown sugar
2 C milk at room temperature
4 eggs
2 TBL butter, melted and cooled

1/2 C brown sugar
2 TBL melted butter

Preheat oven to 425 degrees. Butter a standard muffin tin and place it in the oven for 10 minutes or until hot. 

 In small bowl, whisk together flour, salt, cinnamon, and brown sugar. In medium bowl, whisk together milk, (at room temperature or else the butter will become lumpy, and who wants lumpy butter) eggs, and butter. Gradually whisk in the flour mixture into the milk mixture until combined. Batter will be loose and liquidy and not smooth.

Remove the pan form the oven and pour the batter into the cups, filling to the brim. bake for 20 minutes at 425, then decrease the temperature to 325 and continue to bake for another 40 minutes, or until the popovers are completely browned and poufy. Do not, I repeat, DO NOT, open the oven to peak in at any time.  Letting the hot air out of the oven could deflate the popovers, and they won't look nearly as fun. Also, you will defeat the purpose of a popover. Let cool in the pan on a  wire rack for about 10 minutes or until cool enough to handle. 

Place 1/2 C brown sugar in a large bowl and melt the remaining 2 TBL of butter. Coat the popovers with the butter and then roll them in the brown sugar one by one, placing them on a plate afterwards. They are best warm, but can be stored in an airtight container at room temperature for up to 2 days. 

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