Popovers, of course. Okay, maybe not 'of course', there are lots of good options for breakfast on a snowy morning but we are on a popover kick around here. I've spent most of my life as a true popover failure— they flopped instead of popped. Sadie's good friend, Emma, comes from a family of popover masters and I even tried their recipe with zero success (Emma was very sweet and said some encouraging words as we ate our custardy and flat popunders). It all changed last weekend when I bought a new popover pan in at the Blue Heron Trading Company and we have popovers popping all over the place.
One of the blogs I follow, David Lebovitz, had a post about sugar crusted popovers— perfect for the morning after our first snowfall. I used the Meeker's recipe, buttered and sugared the popovers and had the most lovely morning watching the snow fall outside my kitchen window.
Meeker's Famous Popover Batter
Popover Batter 3 eggs
3 tbsp oil (I used melted butter)
1 1/2 cup milk (I used whole milk)
1/2 tsp kosher salt
1 1/2 cup flour
Sugar Coating
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
Softened butter, for greasing the pan
Preparation
Preheat oven to 425 degrees and butter the popover pan.
In a blender, combine eggs, oil, milk and salt. Turn on blender and slowly add flour. Continue blending until it takes on a heavy, smooth, consistency.
Fill each popover tine 3/4 full. Bake 20-25 min. on middle oven shelf. Resist temptation to open the oven and peek in. Popovers should be puffed and golden.
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.
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 generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.
