Yesterday, I shared this recipe for savory cheddar cheese and chive popovers . . to say I’ve been on a popover kick would be an understatement.
I thoroughly tested a few methods and after I perfected a simple way (NO blender or mixer) of making popovers that worked, I wanted to experiment with different flavors!
If you’ve been too intimidated to try making popovers, DON’T BE! You can make these!! And you don’t even need a popover pan; you can use a regular ole muffin pan.
But because I love you guys and want to spread the popover love and joy (and because Amy gave me this fabulous idea), I’m going to giveaway a popover pan to ONE lucky reader! Read the details under the recipe card below!
So, let’s talk room temp ingredients for a second. With my savory popovers from yesterday, I did not use room temp eggs or milk. And I think they still came out great! With today’s recipe, I did use room temp eggs and milk and really didn’t see much of a difference in appearance or taste. I did pierce the sides very carefully right when they came out of the oven this time so I think that did help tremendously so they don’t deflate. Here they are right out of the oven.
Just look at these Cinnamon Sugar lovelies. Puffy and proud!
The popover in the middle was filled half way and the popover in the front, I filled the popover cup 3/4 of the way full.
Now, I could have stopped here as these can easily be enjoyed with a touch of butter and jam . . or you can dust on some powdered sugar . .
And then. . yes. . drizzle on some slightly melted Nutella.
- 1 tablespoon unsalted butter, plus extra for greasing the pan
- 2 large eggs, room temp
- 1 cup all-purpose flour
- pinch of salt
- 1 cup milk, whole or 2%, slightly at room temp
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- powdered sugar, for dusting
- melted Nutella
- Preheat the oven to 450°F, and thoroughly grease your popover pan. Melt the tablespoon of butter in a microwave safe bowl and set it aside to cool slightly. Break the eggs into the same bowl and whisk gently. Then whisk in the flour, salt, milk, cinnamon and vanilla extract until blended; a few lumps are fine.
- Fill the cups ⅔ full (3/4 full for large popovers), and bake at 450 degrees for 15 minutes. Then, reduce the oven temp to 350 degrees and bake for an additional 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
- When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Dust with powdered sugar and drizzle on some melted Nutella and enjoy immediately.
I’m making these again for Easter. . and will be sharing yet another flavor combo next week!! So, stay tuned!!! And if you want a chance at entering the giveaway for a popover pan, simply leave me a comment below letting me know what you like more: Sweet or savory?
Good luck! (And SORRY: the giveaway is only open to residents within the United States.)
The giveaway is sponsored by me!!! I will ship one popover pan to the winner!! Please make sure the email address you leave is a valid one. Giveaway ends Friday, March 13 at midnight EST.