Sometimes, while recovering from a long work week, a woman (this one, anyway) doesn’t want to roll out of bed and think too hard about what to make for breakfast. She just needs her popovers — a foolproof and indulgent treat. Preparing the batter takes less than five minutes, which leaves plenty of time to get up to speed with a cup of coffee and the morning news while the magic happens in the oven.
I used David Lebovitz’s recipe for popovers rejiggered as “sugared puffs” and rolled half in butter + cinnamon sugar as called for and kept half plain to eat with butter and fig jam. The delicate, eggy batter wasn’t overwhelmed by the cinnamon topping, so the sugared puffs were more to our liking — even earning a “Nom-nom-NOM” from Gil — but with a less assertive jam, the plain janes might just give them a run for their money.
recipe after the jump
For the puffs:
Softened unsalted butter, for greasing the pan
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:
2/3 cup sugar
1 teaspoon ground cinnamon
4 tablespoons butter, melted
Preheat the oven to 400 degrees. Liberally 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 whiz for a few seconds. Add the flour and whiz for 5 to 8 seconds, just until smooth.
Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.
Bake for 35 minutes, until the puffs are deep brown.
Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.
Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack.