Cinnamon Sugar Popovers with Maple Pecan Butter

Popovers: A light “roll” made from an egg batter that puffs up in the oven creating a crunchy exterior and an airy, almost hollow center. They can be made savory with flavorings like cheese and herbs, left plain and eaten with jam or you can take it up a notch and make my version which are cinnamon sugar infused with a rich, creamy Maple Pecan Butter…oh Lord these are good. Ive said it time and time again, but brunch is my favorite meal to prepare and I am always dreaming up new and innovative recipes to really Wow my brunch guests. For the past 2 months I have been thinking about this sweet take on a Popover and I just couldn’t wait any longer, it was time to make this dream reality. After a little trial and error, the perfect puff was born and my Mom even said “these are some of the best things I have ever eaten.” And let me just tell you there’s no mercy in my family…they tell me how it is. I recently made a vegan muffin recipe that my sister told me was” just terrible” LOL.. So you know this one is GOOD! I also want to shout out my Grandpa Jim on this one because he was the one who introduced me to Popovers. He was a New York City Fire Department Captain and he used to make Popovers for the fire house all the time. I have always loved them since he first made them for me probably 25 years ago. Love you Gramps this one is for you!

Popover Ingredients-

• 3 cups milk (1%, 2% or Whole work, I used 1%)

• 3 cups all-purpose flour 

• 1 Tablespoon Kosher salt 

• 6 Large eggs 

• 3/4 Cup Plus 2 Tablespoons of White Granulated Sugar

• 1 1/2 Teaspoons Ground Cinnamon

• Powdered or Confectioners Sugar for dusting (optional)

Maple Pecan Butter Ingredients-

• 5 Tablespoons of Unsalted Butter, Softened or Room temp

• 1/4 Teaspoon Fine Sea Salt

• 2 Tablespoons Finely Chopped Pecans

• 4 Teaspoons Pure Maple Syrup

Popover Steps-

1. Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath in case anything drips. Preheat the oven to 400ºF. 
   
   In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges, set aside.

2. Sift the flour into a bowl. Stir in the salt, 2 Tablespoons of the granulated sugar and 1 teaspoon of the cinnamon and set aside.

3. In a separate bowl stir together 3/4 Cup of granulated sugar and 1/2 teaspoon ground cinnamon, set aside.

4. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth. 

5. Remove the popover pan from the oven and spray the cups with nonstick spray. Fill the prepared cups about three-fourths full with batter and spoon 1 Teaspoon of the cinnamon sugar right on top in the center of the batter of each popover cup ( that is 1 teaspoon per popover just to clarify).

6. Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, about 20-25 minutes more; do not open the oven after rotating the pan. While they are baking make the Maple Pecan Butter! (see below)

7. Remove the popovers from the oven, dust with a little powdered sugar (using a sifter or sieve) and serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter. Makes 12 popovers.  To eat just break open with your hands and lather on some of the Maple Pecan Butter and ENJOY!

Maple Pecan Butter-

1. In a small bowl whisk together all the ingredients until combined and serve! Super simple!