Sugar-Crusted Popovers

In addition to the buttery-almondy-lemony Gâteau Breton I made in my baking frenzy last weekend, I also made these amazingly addictive, over-the-top yummy, incredible Sugar-Crusted Popovers. The recipe is courtesy of David Lebovitz (his recipe is adapted, in part, from a Maida Heatter popover recipe). The only change I made was to the baking temperature. My usual popover recipe is from Julia Child's Baking with Julia and she calls for baking at a higher temp to start and then lowering the temp to dry out the inside a bit. So that's what I did.

With the dusting of cinnamon sugar, they kind of reminded me of a fresher, moister, eggier fried dough. They were absolutely delicious and I was on a sugar high all day. They'd be wonderful for a brunch party - some baked eggs, bacon, fresh fruit, coffee and, of course, these wonderful sugary popovers.

They were super fast and easy to make - everything except the flour goes into the blender...whirl...add flour...whirl again. Done! I didn't have a popover pan so I baked them in a cupcake pan. Easy! Bake them up, brush with melted butter, dredge in sugar. Delicious!

mise en place...so simple.

giving it a whirl

then the batter is poured into a buttered pan

the melted butter and cinnamon and sugar for the crust

I love popovers

gorgeous...

...and incredibly tasty!

Bye for now...