How long has it been since you’ve made popovers? These light and puffy pastries are so good, and can be sweet or savory to suit your fancy. Nice and buttery too…
Popovers are so tasty. And I realized it’s been decades since I’ve made them. Back in the late 80’s, Glaxo purchased the historic Wakelon School building in Zebulon that adjoins their company property. Once renovated, townsfolk wanted a peek since so many attended school there. I went to Wakelon School from 1st-6th grades, and my mama went to school at Wakelon too! When Glaxo hosted an open house, they hired me to cater the event. I made something like 1500 (might have been more… I can’t remember) Chocolate Mint mini popovers as they had no idea how many folks would show up! They were filled with creamy green mint custard and dabbed on top with chocolate. Over 4 decades of catering, I served them every which way… from savory ham fillings, to sweet ones like these. After making thousands, that may be why I quit making them! LOL
Most folks likely do not have a popover pan, self included. A dear friend had one tucked away she dug out for me to use. If you don’t have one, you can make little ones in a mini muffin pan, but they won’t “poof” up as much as they will in the specially designed popover pan.
I didn’t put filling in these. I wanted something lightly sweet and crispy this time. And something to pair with my Rustic Creamy Mushroom Soup. These two were made for each other.
Have some fun this holiday season and let your culinary kiddos make some popovers. If you don’t have a popover pan, just ask your friends on facebook like I did. Someone is likely to have one to dust off for you, if they can even find it! If you do make some, please come to my facebook page, find this post and share! I love it when y’all share my creations, especially from young ones.
This recipe created for and published in Carolina Country Magazine December 2023 © (copyrighted)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor
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Buttery Cinnamon Bun Popovers
Ingredients
- 2 sticks salted butter divided
- 4 large eggs room temperature
- 1 ½ cups milk room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon honey
- ¼ cup sugar
- ¼ cup loosely packed brown sugar
- ½ teaspoon cinnamon
Instructions
- Melt butter and set aside to slightly cool.
- Whirl eggs with milk in blender until combined. Add 3 tablespoons of melted butter, vanilla, flour and salt. Blend again until frothy. Let batter rest 15 minutes. Preheat oven to 450 degrees. Place rack in lower third oven and remove higher racks that might impede rising.
- Lightly brush cups and rims of popover pan with butter (a mini muffin pan will work for a less puffy popover). Place into hot oven for 2 minutes. Carefully remove and fill about ⅔ full of batter. Bake 20 minutes. Do not open oven door. Reduce heat to 350 degrees and continue baking for 10 minutes.
- While baking, mix the sugars and cinnamon into a bowl. Remove popovers from oven and poke with a knife to release steam.
- Cool slightly to touch. Add honey to remaining butter and brush popovers so it seeps into the poked holes. Dip each top into the cinnamon sugar.
- Best if served immediately or warm later in a 325-degree oven for 5 minutes.
- Serve with leftover melted butter and cinnamon sugar and encourage “dipping!”
