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Easy Chocolate Biscoff Popovers

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Biscoff Popovers

I have a new breakfast obsession. It’s popovers. They’re like french toast to me, only better. I blame my new found addiction on my friend Susan of DoughMessTic. Her newest popover creation is a pink velvet popover with cream cheese frosting. I inhaled 3 of them. Yes, 3. They’re that good. I went right out and bought myself a popover pan. Then was to simply decide what I was going to create first. A jar of Biscoff was staring at me from my pantry, practically begging me to make a Biscoff popover. So being polite, I did so and upped the ante with the addition of chocolate. Grab your jar of Biscoff and follow the jump for the recipe.

If you don’t have a popover pan you can make them in a muffin pan in a pinch.

Chocolate Biscoff Popovers {Recipe adapted from DoughMessTic}
What you’ll need: {Make 6 large popovers}
3 tablespoons butter
3 eggs
1 cup milk
1/3 cup sugar
1 cup all purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons Biscoff spread
1/2 teaspoon salt
2 teaspoons vanilla extract

What to do:
1. Preheat Oven to 375 degrees. Divide the butter into the cups of your popover pan. Place the pan in the oven for 3-5 minutes while you are making the batter.

2. In medium bowl add: eggs, milk and sugar.  Whisk in:  flour, cocoa, Biscoff spread and salt.

3. Pour batter into the butter filled cups. Bake for 5 minutes. Reduce temperature to 350, continue to bake for another 20-25  minutes until done.

4. Garnish with powdered sugar and maple syrup if desired.

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