Sugar Crusted Cinnamon Popovers at Hunting Island

It's a windy,looks like it's going to rain at any moment kind of day at the beach.  You know what I mean, teapot whistling on the stove, a good book in hand, your favorite corner all plumped with soft pillows and the smell of popovers wafting throughout.  Wait, am I at home?  No, I'm in our Roadtrek at Hunting Island.

Jim just took Hailey for a walk and I decided to surprise him with some hot right from the oven popovers.  These are one of my favorites, all puffy, coated with melted butter and dipped in cinnamon sugar.

When I'm home I use a metal popover pan I found really cheap at IKEA. But there was no room to fit it for this trip so I'm making popovers for the first time in my cast iron biscuit drop pan. And so far from peeking in the oven they look pretty good!

They came out really nice.  They stuck a little to the cast iron pan, next time I will use some parchment paper on the bottom of the pan so that they come loose more easily. This is a very easy recipe, honest.  It's not at all complicated and also very easy to make in the Roadtrek. And tomorrow we will be hiking to the lighthouse to work off the sugar !

This recipe is from David Lebovitz, one of my favorite chefs.  I use a lot of his recipes and they are always absolutely delicious

Sugar-Crusted Popovers by David Lebovitz

Makes7-9 depending on what type pan you use.You can use standard-sized muffin tins. For this recipe, feel free to use salted or unsalted butter, depending on your preference.

For the puffs:

2 tablespoons butter, melted

3 large eggs, at room temperature

1 cup (250 ml) whole milk

1 teaspoon salt

1 1/2 teaspoons sugar

1 cup (140 g) flour

For the sugar coating:

2/3 cup (130 g) sugar

1 teaspoon ground cinnamon

1/4 cup (60 g) melted butter

Softened butter, for greasing the pan

•  Preheat the oven to 400ºF (200ºC). 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 blend for a few seconds.
•  Add the flour and whiz for about 10 seconds, just until smooth.
•  Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.
•  Bake for 35 minutes, or until the puffs are deep brown.
•  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. If they’re stubborn, you may need a small  knife or spatula to help pry them out.
•  Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.

Bon Appetit my sweet friends, Happy Trails and safe travels.