We’re giving traditional popovers a sweet twist. Try them for dessert!
Gooey Cinnamon Roll Popovers
Batter…
3 T cold butter
3 eggs
1 c. milk
1 c. flour
2 T brown sugar
¼ t. cinnamon
¼ t. ground ginger
pinch nutmeg
pinch salt
2 t. vanilla
Cinnamon goodness…
3-4 T softened butter
3 T brown sugar
2 t. cinnamon
Cream Cheese Glaze…
4-5 ounces softened cream cheese
4 T softened butter
¾ – 1 c. powdered sugar
1 T of evaporated milk
Preheat oven 375 degrees.
Slice butter and distribute to each popover pan cup. Put the pan in the oven for a couple of
minutes so the butter melts.
Beat the eggs and add the milk, sugar, vanilla and spices. Whisk in the flour. Pour batter
into the butter filled cups.
In another bowl, combine all cinnamon goodness ingredients and then place in a Ziploc
bag. Snip the corner off and pipe little spirals into each popover cup.
Bake at 375 for 5 minutes and then reduce the temperature to 350 for another 20 minutes.
(Don’t open the door!)
While popovers bake, whip the cream cheese and butter in a bowl. Add the milk and
powdered sugar until you have a creamy glaze. Use the same method as the cinnamon
goodness, piping from the corner of a snipped Ziploc bag.
EAT THEM WHILE THEY’RE NICE AND HOT!
-Makes 12 mini or 6 large popovers
Sweet Berry Popover
1 c. milk
2 T melted butter
1 t. vanilla
¼ c. + 1 T sugar, divided
pinch of salt
pinch of nutmeg
1 c. flour
3 eggs
1 c. berries
¼ teaspoon cinnamon
powdered sugar
Preheat oven 450 degrees.
Beat the eggs and add the milk, butter, sugar, salt, vanilla and spices. Whisk in flour until
all lumps are incorporated.
Generously butter a 9 inch pie plate. Arrange berries in the middle, leaving a wide border
around the rim. Gently pour batter on top.
Combine remaining sugar with cinnamon. Evenly sprinkle mixture over the batter.
Bake at 450 degrees for 20 minutes and then reduce the temperature to 350 degrees for
another 20 minutes. (Don’t open the door!)
Sprinkle with powdered sugar, slice into wedges, and serve immediately.
-Makes one 9 inch round popover
Cheesecake Popovers with Fresh Strawberries and Mangoes
Batter…
3 Tablespoons cold butter
3 eggs
½ c. milk
½ c. French Vanilla Coffee Creamer
¼ c. sugar
2 t. vanilla
1 c. flour
pinch salt
2 T cinnamon sugar graham cracker crumbs
Cheesecake Filling…
4 ounces softened cream cheese
½ egg (beat egg in small bowl, only pour in half of it)
3 T sugar
1 t. vanilla
Topping…
4-5 ounces softened cream cheese
4 T softened butter
¾ – 1 c. powdered sugar
1 T of evaporated milk
Sliced strawberries
Diced mangoes
Preheat oven 375 degrees.
Slice butter and distribute to each popover pan cup. Put the pan in the oven for a couple of
minutes so the butter melts.
Beat the eggs and add the milk, sugar, vanilla and spices. Whisk in the flour, salt and
graham cracker crumbs. Pour batter into the butter filled cups.
Beat filling ingredients until creamy.
Plop the filling into the center of each popover cup.
Bake at 375 for 5 minutes and then reduce the temperature to 350 for another 20 minutes.
(Don’t open the door!)
While popovers bake, whip the cream cheese and butter in a bowl. Add the milk and
powdered sugar until you have a creamy glaze. Pipe over hot popovers along with the
sliced strawberries and diced mangoes. Serve immediately.
-Makes 12 mini or 6 large popovers
Chocolate Chunk Popovers
3 T cold butter
3 eggs
½ c. milk
½ c. French Vanilla Coffee Creamer
1/3 c. brown sugar
1 T melted butter
2 t. vanilla
1 c. flour
pinch salt
4 ounces (good quality) chopped dark chocolate
Preheat oven 375 degrees.
Slice butter and distribute to each popover pan cup. Put the pan in the oven for a couple of
minutes so the butter melts.
Beat the eggs and add the milk, creamer, sugar, butter and vanilla. Whisk in the flour and
salt. Add about 3 ounces of the chopped chocolate and stir to incorporate. Pour batter into
the butter filled cups.
Bake at 375 for 5 minutes and then reduce the temperature to 350 for another 20 minutes.
(Don’t open the door!)
Top with the remaining chopped chocolate, chocolate syrup, caramel syrup, real whipped
cream – any combination you like! Serve piping hot!
-Makes 12 mini or 6 large popovers
A few popover tips…
Popover pans are the way to go when making these, however ramekins work well, too.
Regardless of what pan you use, ALWAYS put a cookie sheet on the rack just below to catch
overflowing buttery goodness. These are amazing when served right out of the oven.
(They tend to deflate as time goes on…) Happy popovers!
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