Not a lot of talk on this one – Just a super simple, super delicious recipe for giant sugary popovers! These came out kind of like elephant ears (no complaints ovah here) and made an awesome breakfast snack for weekend visitors… Prepare yourself for David Leibovitz’s sugar-crusted popovers…

Started by preheating the oven to 400F and greasing up my muffin tin with softened buttah.

From this point forward, I totally cheated.  I feel filthy, but what can I say? Food processor city… Population: Lauriebot. Threw melted butter, sugar, eggs, salt and milk…

And whizzed until combined.

Added the flour and whizzed that until combined.

Poured the batter evenly into my prepped muffin tin – filling 9 of the cups about 1/2 full.

35 minutes in the oven and good lord…

Rapidly deflating little dough balls!

Popped them out of the pan and let them cool on a rack while I prepared the sugar dusting!

My go-to sugar mix… white sugar, cinnamon, Jamaican allspice, dash o’ nutmeg…

Brushed each popover with a little melted butter…

Rolled them in the sugar mix… And called it a day.

Recipe adapted from David Leibovitz

For the puffs:
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup (250 ml) whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup (140 g) flour

For the sugar coating:
2/3 cup (130 g) sugar
1 teaspoon ground cinnamon
1/4 cup (60 g) melted butter

Softened butter, for greasing the pan