This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
I started this week talking about margaritas. But today I want to tell you about another Mexican delight that I absolutely love – churros. How can you not love a fried stick of dough that’s rolled in cinnamon and sugar? Sometimes, they’re even served with dulce de leche or chocolate sauce for dipping. So with Cinco de Mayo coming up, I decided to combine my love of churros with my love for making popovers.
Popovers are so easy to make! They’re made with a simple egg batter that bakes into a light and airy muffin-like treat. Classic popovers are buttery in flavor and great when served warm with different spreads. However, I love mixing them up! I’ve made savory popovers before. I’ve made popovers baked with homemade jam inside of them. They’re very versatile to make depending on your taste!
Churro Popovers
I made two batches of these churro popovers over the weekend. The first batch went to my parents’ house. The next batch stayed here. Both batches must have been pretty good because I only got to eat one out of the two batches I made! They must have gone fast at my parents’ house because one of my sisters, who wasn’t in attendance at the time, missed out. Here at home, my husband did a good job of finishing them off! It’s probably better off this way!
These churro popovers weren’t crunchy like a traditional fried churro, but they have all of the flavor! Serve them warm with butter or with dulce de leche for a fun Cinco de Mayo treat!
Churro Popovers
Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1 tsp. cinnamon
- 1 tsp. sugar
- 1 tsp. pure vanilla extract
- Butter to grease popover pan
- 1/2 cup sugar + 1/2 cinnamon to roll popovers into after baking
Instructions
- Preheat oven to 450º.
- Grease pan with butter and heat pan in oven while prepping batter.
- In a mixing bowl, gently beat eggs with a whisk attachment.
- Whisk in flour, milk, teaspoon of cinnamon, and teaspoon of sugar just until a smooth batter forms. Do not over-whisk.
- Carefully pour batter into the heated popover pan, filling halfway.
- Bake for 20 minutes. Then, reduce heat to 350º and bake for another 20 minutes. Do not open oven until baking is through!
- Remove popovers from pan. Allow to cool for a few minutes. Then, while warm, roll in cinnamon and sugar mixture.
- Serve warm with butter or dulce de leche.
If you don’t have a popover pan, you can use a large muffin tin. I highly suggest getting a popover pan, though! Once you start making these popovers, you’ll want to make all different variations (that’s basically how I started)!
Did you make this Churro Popovers recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
