Pop on Over for Breakfast

You may have heard this before: I am a big fan of having dessert after breakfast.
Not everyday, mind you. This would be foolish and self-defeating.

But on Sundays it's a nice treat and an excuse to bake something.
Breakfast dessert isn't like dinner dessert.
It shouldn't be gooey or too chocolate-y (a little is good) or too rich.
Something sweet and light is just right after your bacon and eggs.

This weekend I made sugar-crusted popovers, inspired by a post by David Lebovitz. I love his blog and his cookbooks. You probably would too.
I made his gelato last summer and I think it was the best thing I made all year!

The popovers are waaaay easier than the gelato. I had them in the oven in about 5 minutes.



Sugar-Crusted Popovers
adapted from David Lebovitz


For the popovers:

2 Tbsps. butter, melted

3 large eggs, room temperature

1 cup whole milk

1 tsp. salt

1 1/2 tsps. sugar

1 cup flour

additional softened butter for greasing pan

Preheat the oven to 400 degrees. Generously grease a nonstick popover pan or 9 wells of a muffin tin (with 1/2 cup indentations), with softened butter. Place 2 Tbsps. 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 more, just until smooth.

Divide the batter among the 9 greased molds, filling each 1/2 to 2/3 full.

Bake for 30-35 minutes, or until the popovers are golden brown all over.

Remove from the oven. When popovers are cool enough to handle, remove from pan and set on a cooling rack. You may need a small knife to help get them out.

For the sugar coating:

Mix 2/3 cup sugar with 1 tsp. ground cinnamon. Melt 1/4 cup butter.
Brush melted butter all over each popover, then dredge it in cinnamon sugar, coating them completely.
Let cool on a wire rack.


The Best Thing I Ate All Week






Mixed berries with grapefruit zabaglione. So simple. But the flavor of the zabaglione is a real wow! with the berries. A perfect dessert, after dinner or breakfast.
Find the recipe here.
What's the best thing you ate all week?