It’s day two of SSS … a Suite of Sweets for Sweethearts. With that wintry stuff moving into our area again, I thought I’d share this recipe for melt-in-your-mouth breakfast (or dessert) popovers. These can surely make your forget about your “I’m over winter” blues. They would also be ideal for breakfast on Valentine’s Day morning … or brunch … or afternoon tea. Frankly, I can’t think of any time these popovers wouldn’t be good. I adapted this recipe from David Lebovitz’s Sugar-Coated Popovers recipe (an adaptation of an earlier recipe of his shared both in the New York Times and this Maida Heatter cookbook).
Each time, I’ve made these popovers, if there were more than two of us eating them, they disappeared in mere minutes. These popovers even inspired Mr. GFE to suggest that there should be a special feature here on gfe—Mr. GFE’s Recipe Pick of the Month. Of course, this recipe would be his first pick, he said. Son proclaimed these popovers to be the closest thing to a cinnamon bun that he has eaten since going gluten free. (The cinnamon-sugar mixture I always use is very heavy on the cinnamon.) Then Son ate four, in fairly rapid succession … even after he’d stated that he was only going to eat half of the fourth one. Maybe this recipe should be called Mr. GFE’s Top Pick Willpower-Busting Popovers. These popovers were a family collaboration of sorts. It was Son’s idea to prepare a little honey butter (using raw honey from our bees) for topping these popovers. That was a brilliant idea!
I’ve added almonds to my recipe, which Mr. GFE and I love. For those with nut allergies, skip the almonds and you will still have delightful popovers.
Cinnamon-Sugar-Crusted Almond Popovers
(Click here for a print version of this recipe.)
For the popovers:
2 tablespoons butter, melted (non-dairy should work)
3 large eggs, at room temperature
1 cup milk (whole, 2 %; non-dairy milk works, too)
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup gluten-free flour mix (I used my gluten-free flour mix*)
1 tsp xanthan gum
For the topping:
about 1/3 cup of sliced almonds
For the sugar coating:
1/2 cup sugar
1 teaspoon ground cinnamon (more or less depending how much you like cinnamon) (UPDATED: I just made the popovers again and made a new batch of cinnamon-sugar. One tablespoon of cinnamon was too much. Start with 1 teaspoon and add more if necessary after taste testing your popovers.)
1/4 cup melted butter in small bowl
Softened butter, for greasing the pan (I always just use a butter wrapper.)
1. Preheat the oven to 400º F. Grease a nonstick popover or muffin pan (with 1/2-cup indentations), with softened butter.
2. For the popovers, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
3. Add the flour and blend for about 10 seconds, just until smooth.
4. Pour into 9 greased molds, filling each about 2/3 full.
5. Sprinkle each with about a teaspoon of sliced almonds.
6. Bake for 35 minutes, or until the popovers are golden/deep brown. (I do my usual toothpick doneness test.)
7. Toward the end of the baking time, you’ll want to get ready for the popovers by creating a little assembly line for final processing. Melt butter in a small bowl and place on your work space. Mix cinnamon and sugar in another small bowl and place to the right of the butter. Place plate or napkin-lined basket to the right of the cinnamon-sugar bowl.
8. Remove popovers from the oven. At this point, you can wait a few minutes until they are cool enough to handle or you can do what an impatient person (that would be me!) does. I stick a toothpick in each popover, remove it from the pan and follow an assembly line process. Dip the popover in the bowl of melted butter rotating until bottom and sides are buttered. (Alternatively, you can brush the butter on the popovers using a pastry brush.) Keep the popover on the toothpick and dip into the bowl of cinnamon-sugar. Roll bottom and sides into mixture. Place on plate or in napkin-lined basket. Each one is a warm, buttery, cinnamon-sugar bundle of goodness ready to eat!
Recipe adapted from David Lebovitz
*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. If you’d like to learn more about how to select the right gluten-free flour for all your recipes, you’ll want to check out Amy’s (Simply Sugar & Gluten-Free) current series on Understanding & Choosing Gluten-Free Flour—Part 1 here and Part 2 here.
Shirley’s Notes: That last photo is actually of recovered, “mistake” popovers that I made during our last snowstorm. As soon as I popped the muffin pan into the oven, I saw the bowl of melted butter sitting on the counter. I had gotten distracted by a couple of “brown-outs,” while preparing the batter. Long ago, I might have scrapped the whole batch and started anew. Not any more … I set the muffin pan on the stove and spooned a little melted butter into each muffin cup and gave a tiny stir, then replaced the muffin pan in the oven and baked per usual. As you can see, the popovers suffered no ill effects. I also had forgotten to allow the eggs to come to room temperature. No worries … the recipe still worked fine. The popovers might have turned out a teeny tiny bit better if the eggs had been at room temperature, but we certainly didn’t find anything to complain about.
Enjoy, and if you’re on the snowy East Coast of the U.S., stay safe. These popovers will take care of the usual, second part of that parting statement— “stay warm“—at least for a bit. They’ll warm your tummy and bring some sunshine into your life. Later, you can enjoy yesterday’s SSS offering … Surprise Mint Chocolate Chip Ice Cream, because at this point, I really don’t think you want to be eating that snow cream. Just sayin’.
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