Brunch recipes Archives - Healthy Happy Life Secrets

Popover – 3-Ingredients (and Easier than Choux)

Popover is a sweet one you can fill with your favorite fillings like a pudding, custard, or jam that goes great with warm tea. Like this one straight out of the warm oven. The nice steam is blurring the lens.

This is not a bread …and actually a popover is usually described as pudding or custard and an egg based batter. But I like to compare it as easier than making choux and bread, with just 3 ingredients (and no need to knead).

With easy 5 minute prep and 30 minutes of bake time, you’re done in the time it takes for easy pastry. All my notes below.

And however you describe a popover, it’s hard to beat a sweet bake like this one here that looks like a choux pastry inside and a muffin on the outside. It’s a versatile bite great for any brunch table, dessert occasion, or sweet craving.

And one you can easily do, like as easy as making pancake batter.

A popover is especially magical in the oven because it does not need any leaveners like baking powder or baking soda, like in a cake or muffin recipe that is more dense.

The oven does all the heavy lifting rise when you do all the steps (and you will know what those are from below).

Then with the all the flavor options, you have a versatile popover dessert you can fill with so many sweet (and healthy) options… so, it’s a tasty crowd pleaser.

And like muffins, they’re better fresh and home baked than store bought. I remember my first muffin was a muffin made from a box. The fun part was draining and adding to the batter, the small can of blueberries that came in the box.

Kinda like these blueberries sitting in this popover with cinnamon pears. Sounds a little like a (papasan) chair for fruited desserts. 😋

And a popover, when opened inside, is lighter than a muffin or cupcake. Like this one that sat in one of those tins…

Inside a popover, is a light and airy baked bite. One that can be no-butter or a pastry substitute.

Because NO butter can be a dilemma in your kitchen when you run out and don’t wanna run out (to get more). And in that case, a choux dessert is easily ruled out.

…And then you’re faced with your cooking oil options in your kitchen.

If you’re not up for baking a cake, you have less easy sweet options. Maybe pancakes or brownies?

…Sometimes, meh… those can get boring (like my muffins from a box 😊)… and maybe saved for another day.

So then I got you!

Because a popover saves the dessert day.

You can use the oil you have for priming the baking pan.

…Or if you do have a little bit ‘o butter, you can use it to coat your muffin pan bottom… and the benefit is the buttery flavors will actually infuse into the muffin for a buttery popover taste.

Your oven will also have a buttery aroma that’s pleasing to most. And again there’s no butter in the batter itself.

But butter is a sensory pop-over-load that you can lean into when your popover is popping over in your oven.

All you do is make a simple popover pour-over liquid batter (like a pancake batter)!

Let the batter chill and then bake in the oven for 30 minutes until golden brown.

And on the other side of the oven, if you open a popover when it’s still popover warm or piping-hot out of the oven, you’ll let out the steam (and experience a mini steam facial).

This makes a popover uniquely different from a pancake.

And what it most resembles is a choux (not a shoe 👠) that’s a pastry. A popover can’t fill those choux.

Popover vs. Choux

Inside a choux you’d delightfully notice has a light and hollow interior.

And so does a popover.

But unlike choux, you don’t need to guess at the number of eggs based on the baking day and rely on your intuition. Which, btw, eyeballing to me is usually more reliable.

But with a popover, you don’t need to do either. You can just use the recipe and easy to remember 3-ingredient proportions to make as many popovers as you want, in any shape you can make and dream up. 💭

Oh, and choux has another distinct disadvantage of relying on butter for it to work (or else you can end up with a pancake batter or pasta dough 😊).

And choux is usually using both the oven and heated stove elements. With a popover, you need only use your warm oven.

That makes it easier… and more energy cost-saving at that!

So with all those reasons, ready to pop over to your kitchen and make your dessert that’s easier than a Dutch baby?

Easy Popover

This makes 2 regular size muffins.

Course Breakfast, Dessert

Cuisine American, british

Prep Time 5

Cook Time 30

Total Time 35

Author Brandy @ Healthy Happy Life Secrets

Ingredients

3 eggs
1-1/4 cup all purpose flour
1-1/4 cup milk of choice

Instructions

Whisk eggs by hand to incorporate into a liquid in a bowl. Combine in flour and milk and refrigerate overnight (or chill in the freezer for about 10 minutes before using). This is a liquid batter.
Coat the bottom of your muffin pan.
Pour the liquid batter into the muffin pan, about half full for uniform muffins. Or if you want more of a rustic look, where the muffins have different large muffin tops like a wild mushroom, then fill a little more to the top.
Bake at 350°F for about 15 minutes, then turn the oven to 375°F and bake for another 15 minutes until the top is golden to deep browned. You can create a sheen on top with milk or egg wash if you like.

Rough Puff Pastry Bite – Low-Sugar

Rough puff pastry bite plates are great anytime as appetizers when you need a sweet or savory snack, or something tasty for guest plates. These lemon tart ones (but not tart tatin) are easy baked desserts you can make…

And in one kitchen session. They can be made with no fancy tools, even though they’re a twist on a French classic puff pastry…

Vol au vent which means “fly in the wind.”

…Was someone baking and there was a swirling fly? Well, the name’s story origin is that the pastry is so light and puffy that they’d fly away with the wind.

…And hopefully straight into someone’s mouth. 😋

But with its fancy name, don’t let that fool you into thinking it’s complicated.

Because it’s as easy as dare I say premade bought phyllo sheets (that believe it or not, I’ve never used before, but I do know you have to bake them too!).

…Which btw, so easy to make your own phyllo dough for baklava.

…And easy to make your own pastry dough (that’s more forgiving than say cake or bread, so you don’t have to be fully ON and can make it before you finish your warm morning drink).

For starters, you just need 3 easy ingredients… flour, cold water, and butter.

…that will make these layers.

…And my favorite part is you don’t even have to remember to take the butter out of the freezer in advance… yep, you read me right… take it straight out of the freezer and start prepping with your flour.

You can use a pastry cutter tool or knife to cut the hard butter.

Cold butter helps against have to fight a warming pastry dough that you would possibly need to refrigerate-and-wait for more than once.

Because besides for better bake texture, it’s also easier to work with cold or chilled (as in rested in the fridge) pastry dough.

And that’ll let you chill out. I like to relax in chair pose while waiting. 😊

Since puff pastry puffs are best when cold set in the oven where it warms and steams, you can take your freezer butter out when you’re ready to start. Yay!

Wow… that was a longwinded mouthful (like the blow away wind tasty pastries 💨) way to describe why you want to use cold ingredients.

And worth the describing effort as cold vs. room temp dough is one of the the differences between a flat pastry and a puff pastry result.

I found it’s not the amount of butter, if fat or calories matter to you.

It’s a couple pats of butter (2 Tbsp) that’s all you need.

You don’t need a stick for a cup of flour, in order for the butter tastes to come through and for your rough puff pastry to do its magic in the oven.💕

So in a few ways, this type of pastry is much lighter than a cookie (that relies on butter).

And this has one additional magical ingredient… cold water. 🪄

You gotta love ingredients that are 0.00 calories and zero dollars.

And another thing I love about pastry is you don’t need to add sugar (unlike cake) for it to work.

…Or you can even make savory puffs (or both on a plate)… I’m thinking mushroom or cheese puffs. 💭 Along with dessert puffs.

But you’re only as limited as your food flavor imagination and ingredients on-hand.

Tip: If you do decide to add a runny or wet filling in the hollow part of the rough pastry puff bite, keep it mind if it’s jam or a runny sauce, it will ooze out of the pastry in the heated oven.

An option would be to bake in a little in and then add more at the end or toward the end, if you want your bites to look full or gem-stone like.

Like, I added ready-lemon curd to each blueberry rough puff pastry bite at the end.

That looks like an inviting nest or bright egg yolk.

But I added frozen (…there’s that magical word again. 🪄) blueberries for the oven. I didn’t drain them to keep them from oozing out.

Draining them and drying them still brings them to warmer temps that won’t work as well as frozen ingredients to preserve shapes.

And making this method of delightful pastry is more about discovering optimal temperatures for dough prep and oven rise, and temps for ingredients, and how they work in and out of the oven than say flavors.

…Because the refined buttery pastry tastes will be delicious with or without additional flavors. I mean… have you met a croissant you didn’t like? It’s like that. 😊

And for an optional glaze finish, I brushed whole milk instead of egg that works all around.

You can also bring out the pastry toward the end and do this step. Or omit dairy and add honey. But first you gotta bake ’em!

…And before that, now you’re ready to make them!

Rough Puff Pastry Bite - Low-Sugar

These are easy pastry bites where you don't need to buy premade pastry sheets.

Course Appetizer, brunch, Dessert, Snack

Cuisine American, French

Total Time 1

Author Brandy @ Healthy Happy Life Secrets

Equipment

metal cookie cutters
small kitchen knife and/or small kitchen palette knife
rolling pin (baking roller)

Ingredients

1 cup all purpose flour (add more as needed)
2 Tbsp frozen or cold butter
3 Tbsp cold water (add more as needed)
pinch of salt
whole milk or egg for shine (optional(
sweet or savory filling (such as lemon curd and blueberries, or vegetable and herb ingredients)

Instructions

Step 1: Make the pastry dough: Add a layer of flour in a mixing bowl to start. Use fork or pastry cutter to cut/add in the frozen/cold butter in small pieces. Add remaining flour and start adding cold water. Work in ingredients together evenly by hand.
Step 2: Make the lamination layers. This will give nice lines to the bake out of the oven. This is a dough you can work and not be shy with. and actually you'll want to roll out or use the palm of your hand to flatten out and then fold the dough into thirds (like paper or envelope folds).
Turn the dough 90° and do the same folds (they don't have to be exact). If the dough is too wet, add back a little (bench) flour on top and bottom of dough.
Step 3: Let rest/cool: Place pastry dough in a container with a top in the refrigerator and let rest for about 10 minutes.
Step 4: Bring dough out and roll out ontop bench flour to about 1/4" thick. Cut out 2 of the same shapes for each bite, creating a bottom and then a top that has a hollow (window) center. Easy tip for the top: use a knife and/or small palette knife and cut out a hollow rectangle, and from there you can shape with your fingers into a more defined rectangle, or even a circle. Or use small metal piping circles. They will puff up in oven and change shape slightly.
Step 5: Assemble the rough puff pastry top/bottom and add any filling(s) you want to bake such as frozen berries. You can add jam and curds after baked.
Step 6: Brush pastry with whole milk or an egg wash if you want a light pastry top shine.
Step 7: Bake at 375℉ for about 35 minutes on the lower oven rack until golden brown. If you want more of a dark and crunchy texture, bake 40-45 minutes total or until deep brown.
Step 8: Let cool and add any additional zhugh, glazes, or sauces to your pastry.

Don’t forget to eheck out more brunch ideas or low-sugar dessert recipes.

Butter vs Oil – Which to Use in Moist Cake

Butter vs oil is a question I have in many sweet bakes. And maybe you too?

…And so I tested this fun debate in a cake (cupcake 🧁), which is a great application way to test in case you’re curious.

…Plus I LOVE cake!

And it’s not difficult to make basic moist cake with 4 ingredients you may already have on hand in your refrigerator and pantry: flour, egg, milk, and a fat (…plus you want to add a rising agent and sweetener for an elevated cake experience).

…Ah, but which fat to use?

My difference between butter and oil cake notes are below…

Btw, can you guess which is which?

…The muffin or cupcake (depending on your perspective) on the left is baked with butter, and the one on the right is baked with canola oil.

But that could have been any type of edible cooking oil, like healthy light olive oil. And it includes coconut oil (one of my fave oils to bake with).

Depending on what final effect you want to have on your cake, you will want to ask yourself and consider: should I use butter or oil?

Some things I tested with both were: taste (of course! 😋), size, and texture.

But all things are not created equal because butter has water.

Oil does not…. remember, the old saying that oil and water don’t mix (as they’re opposites and oil repels water).

Because of this fact, butter will need less liquid in the final cake batter. And also less flour for the butter batter to get a similar texture batter to the more liquid oil batter, before baking.

For moist cake texture modification (for 1/4 cup butter or oil), you can use:

3/4 cup gluten/all purpose flour with butter (or 1 cup flour for oil)

3/4 cup milk of choice with butter (or 1/2 cup milk for oil)

And so… you can see a slight butter vs oil variation changes a recipe.

Where you have your choice of fat.

If you have both available, choose wisely!

…It’s a matter of preference (or what you have in your kitchen).

And if you can’t remember which to use, use the path of least resistance (aka easy) as your guide… that’s what I do!

Think of store-bought box cakes as a standard model in this case…

Most the box cake ingredients on the back of the box list adding (your) oil.

It yields a more consistent cake.

It’s also easier overall as most people have an oil bottle handy and ready to go, that’s sitting at room temperature in a cabinet.

Unlike butter, that needs to be creamed for a cake batter, but only when conditions are favorable.

Butter needs to be softened, which means it needs to be out at or warmed slightly in some way to room temperature.

…So the baker has to remember to bring out butter of the refrigerator in time or heat it up as an extra prep step. You can do this if you have a pep in your step!🦶But not all of us do… or by the end of the week.

…And that prep in butter vs oil difference alone is a BIG difference that can delay a cake being made and baked. 😊

I know it would be for me as I don’t usually think to take out the butter and eggs (🧈+🥚) in advance.

…And I bake a lot! So oil is more practical for that reason alone.

And for a taller final cake, oil turned out better in my simple cupcake test.

But before you determine oil as the winner for moist cake!… see the notes below (because you could change your mind 💭).

Size – Butter vs oil

For size, there’s a HUGE difference. The cupcake on the right is oil and the muffin looking one on the left is made from a batter with butter. They came from the same baking pan out of the oven (and only the slight modifications above).

Taste – Butter vs oil

Butter vs oil don’t make a big taste difference in a cake if you use a mild tasting oil.

In cookies, pastries, and other sweet bakes, butter vs. oil can and will make a big taste (and other) difference.

But for cake… if you have both butter and oil on hand, think easy cupcake or easy cake! 🎂

Texture – Butter vs oil

So then, the other important question is about texture. You would think since an oil cake is taller, it would have a nicer texture.

And before it goes in the oven, the batter I made looks slightly different. The butter one on the left has more of the pretty “ribbon effect.” The oil one on the right reminds me of sourdough starter 😁

But they look similar in amount of water/flour (from above quantity modifications).

But out of the oven is what matters… AND surprise!

The cakes look similar, but the butter one on the left is slightly better with more of a pronounced crumb if that is important to you.

And as you saw above, the exterior (before you slice into) will look about the same except for height difference.

So if you want more of a homemade-style traditional cake, use butter. And for a southern cake, use butter 🧈

But for an easier, sky-high taller cake, use oil.

Modern, easy cakes = oil.

So there you have it!… butter vs oil in a cake.

I pick oil almost ever time for a cake, but there’s one other point to consider in my low-sugar baking world…

It you want to use a sweetener that’s not granulated or brown sugar, such as honey (that also I tested for this butter vs oil cake test)… butter and honey are a sweet pairing.

They go hand-in-hand in taste.

And if you’re using coconut milk (vs other milks) like I like to use, it goes well with oil in cakes.

Regular milks will be better with butter. They are slight preferences but the more you bake from scratch, the more you recognize them.

Happy baking! 🎉

Easy Cake - Butter vs Oil

You can decide which to use in this easy cake you can make into a loaf, round, or cupcakes

Author Brandy @ Healthy Happy Life Secrets

Ingredients

1/4 cup neutral oil or butter
3/4 cup milk for oil (or 1/2 cup milk for butter)
1 cup all purpose flour for oil (or 3/4 cup flour with butter)
1 egg
1/4 cup milk
1/2 tsp baking soda
1/3 tsp salt
1/2 tsp lemon juice or vinegar

Instructions

Combine wet and dry ingredients in one bowl.
Bake at 350°F/180°C for 20-25 minutes (or until a toothpick comes out clean).

Ricotta Cheese Cake – 2 Protein Ingredients and Low-Sugar

Ricotta cheese cake is a protein dense dessert that is delicious with curd in a bowl, plus egg protein. So that’s 2xx protein. Then bake, twice (also 2x) with steps below for an elevated dessert taste experience.

…Where this can also be a protein breakfast (or weekend brunch) dessert that’s healthy and fairly easy to make and simple to bake twice.

First, you make the curd in a small bowl (or you can even use a mug). You make the curd a few hours or day ahead.

You can make this with or without butter if you like. With fat or butter (for taste), you’ll want to add a plastic cover so it doesn’t form a fat layer at the top. For more step instruction on curd, you can see the inspired canele pastry muffin recipe. 🥮

You can make a curd in any flavor you like, such as vanilla and lemon are delicious pairings. And then added berries give another layer of healthy flavors. Let it rest in the fridge.

Then for the ricotta cheese cake, whisk or break up the egg, and add your preferred flavorings/extract and honey, if using. Add a little milk or not (if you want a denser cheesecake).

Mix with ricotta. Add to a baking vessel that can withstand hotter (broil) temperatures. This can be a heat-safe ceramic vessel or a springform pan. Usually the packaging on your tools indicate whether it’s meant for 500°F or higher temps.

Start by baking the ricotta cheese cake on the bottom rack at 350°Ff/180°C for about 15 minutes until cheesecake is set (or solid at the top).

And then step two in the oven: move the cheesecake to the top or near top oven rack (about 5-6 inches from the top of the oven). Close the oven door, and turn the broil setting on for 3-4 minutes until browning occurs.

Turn the oven off and let it cool down for 30 seconds or so.

Use your oven safe gear and pull the cheese cake out of the oven.

Let it cool on the oven counter top or a heat-safe plate, and remove after it’s cooled. You can also more quickly cool it in the refrigerator.

Plate and add curd.

Ready to make this? You won’t be disappointed…

Lemme know your thoughts below.

Ricotta Cheesecake with Curd

This is a soft and firm cheesecake that is baked twice.

Course Breakfast, Dessert

Cuisine American

Author Brandy @ Healthy Happy Life Secrets

Equipment

Broil-heat safe baking vessel

Ingredients

Ricotta cheese
Curd (milk, egg yolk, flavor and butter optional)
2 tsp raw honey (optional)

Instructions

Combine ingredients and bake at 350°F/180°C for 15 minutes (or until set and cheesecake is solid at the top).
Set baking vessel on top rack (about 5-6 inches from the top of oven). Close oven door and turn on oven broil setting for 3-5 minutes watching the entire time until browned to desired. Tip: Broiling is heating that comes from the top of the oven that's about 525°F in a regular oven.
Turn broil setting off. Let cool for about a minute and pull the cheesecake out of the oven.

Canele Pastry Inspired Muffin – Low-Sugar Brunch Idea

Canele pastry is something I love to make in muffins, because that’s the tin pan I have, and there’s no tasty substitute for this special pastry. It’s like all pastry, that starts with a little pat of butter, but ends with a dark crust.

…And an optional simple, but decadent custard you can pour on top with the healthier baked-in method below… for this unmistakably happy food.

…Which btw, like a baking alchemist, I think I cracked the code to how to make this delightful elevated pastry muffin (that anyone would love), but with healthier amounts so that this can belong on a weekly home menu.

This has the pastry ingredient touch, bread rise texture, and muffin cake tastes. Oh, plus added-back vanilla custard that adds flavor and wins smiles.

I was inspired to make this from caneles, that if you’re not familiar, are pastries from the southwestern region of France, and specifically Bordeaux. I think they’re even better or as good as a croissant (with less prep work) 🥐

…So that’s saying something!

And canele pastry is unique by its shape (that’s closer to an upside down bell pepper shape with scalloped or fluted edges, if I had to describe).

…But more unique than shape is its dark and almost shockingly blackish exterior color.

…And what you would deem other pastry and bakes this color, as burnt.

But then, the interior is a contrasting creamy pale color.

That makes a canele pastry one-in-a-kind. It’s dark crispy chic, and light and soft. It’s like us peeps: tough and tender.

And this nice effect can be done and baked in a regular kitchen oven, like I did.

While oven baking, the kitchen smells like a buttery pastry shop. And this comes from the butter and eggs, where even a little bit of butter to coat the pan will achieve…

Because there are 3 ingredients that I keep healthy reduced here: sugar (that’s not white or granulated), butter, and flour.

And with those modifications, then this is something that can be made regularly or weekly. For me, as often as bread baking.

But with the healthy tweaks, that changes the bake from a traditional canele to more of a soft bread texture (and less custardy interior). But so delicious and enjoyable in the end.

You get to decide if you want to add back a little side custard ontop as the zhugh… or let your sharing guests decide the individual amount with a start and stop of a drizzle. Easy custard can be the new maple syrup.

And this is how this recipe turns out to be similar to an enriched and soft bread dough interior like a brioche, with delicious pastry tastes.

I made this with a large muffin tin that was easier to find than canele molds.

If you want to make a classic canele shape, there are fluted, deeper molds available in the world. They’re often sold individual, and the copper ones would need to be seasoned.

But for practical making, it’s much easier to use an everyday larger muffin pan or something like that.

You can even use your cupcake tins to make a pseudo-canele pastry version that will be brunch breakfast-loved. 🥰

And a dark muffin like this on a table adds enjoyable bite-into flavor moments.

It’s as easy to make the batter and bake the muffin, as a regular muffin or French Toast (for that matter) for a nice weekend brunch.

And similarly with the French-y bread, there’s no kneading needed for this baked pastry which saves time and an extra bowl needed to be cleaned.

So this nice pastry can be your new simple French Toast routine…

And when you add a custard drizzle on the side (that can be vanilla, lemon, or your fave flavor of the season), this will be an experience! Custard starts with the similar ingredients that’s in pastry (egg yolks, milk, and vanilla at a minimum). The holes will drink up the custard, and you get to eat the thirsty holes and this big pastry (pie?) hole. 😋

To make a smooth vanilla custard drizzle: I used warmed almond milk to temper egg yolks, and incorporate a pat of butter (…yes, a pat!), vanilla extract, and cornstarch.

Pastry is one of the few bakes where I never substitute butter. It’s the star ingredient for taste and texture. But just a little will do ya!

You can getaway with 1/2 Tbsp of butter if keeping it low fat-calorie matters to you. It will do the trick, and give the beautiful taste in your mouth, and the aroma of a pastry shop.

…So with less butter, you’re not missing out. And that makes my former hotel catering self happy being around butter.

To make a thicker custard sauce (if you like): add more egg yolks and corn starch, and use whole milk.

Then refrigerate the custard to set. But before doing that, what’s easier than adding a messy plastic film wrap ontop, that you’d have to figure out what to do with after you’re done… is to instead find a round plastic piece laying around, maybe ready for recycle, like a yogurt container top (and re-use).

Cut that piece so it fits just inside the size of the vessel you’ll add your custard to. Pour the custard in first, and then place the cut plastic piece ontop, that should float nicely on the custard surface.

Voila!… no film at the top. It’s invisible.

With similar ingredients to the custard, you can also prepare your special canele or muffin pastry batter, back-to-back using the same cooking and baking tools.

For the canele pastry batter:

You want to temper-cook the egg yolks without scrambling them, so it’s easiest to do that all-in-one with warm-hot milk, while melting the butter in one mixture…

This way you don’t need to remember to plan ahead and take the butter out in advance! So that save-a-step can easily beat a recipe that calls for easily-forgotten softened butter.

For the sweetness, add a smidge (about 1/2 tsp) of honey that sweetly brings out the buttery tastes in food pairing harmony… and you’ll be reminded when baking and your oven has scents like you’re in a. pastry shop!

Honey doesn’t need to be melted, but if you were to use traditional granulated sugar, then adding that into your heated milk medium to incorporate, would be good.

You then add your warm and melted ingredients to the broken up egg yolk and flour mixture bowl, making sure to whisk or stir vigorously and quickly so the egg doesn’t scramble.

I switch to an easy silverware spoon at this point, as I find it less sticky than a whisk.

And if coordinating both hands at the same time is tricky: with one hand, it’s easiest if you pour a little of the hot milk in the beginning, so the egg yolk isn’t heat shocked. Stir vigorously and then add more of the milk until it’s all smoothly incorporated into a liquid. This will be a liquid-y batter (that’ll look like a crepe or thin pancake batter).

Btw, this combining heated milk method to eggs is the same way you would temper in making home ice cream or frozen desserts with eggs, minus some ingredients (no flour). So it’s a good ‘lil technique to learn if you don’t already know it!

…And if you want to practice more, then you’ll love making vanilla or chocolate soft serve ice cream with eggs, that makes a great amuse bouche.

This also would be amazing food pairing to go with your pastry. 💭

Ready to get crackin’?

Canele Pastry Inspired Muffin - Low-Sugar

This is a delightful pastry that looks like enriched dough and muffin, and tastes like pastry.

Course Breakfast, brunch, Dessert

Cuisine American, French

Author Brandy @ Healthy Happy Life Secrets

Ingredients

2 egg yolks, whisked
1/4 cup milk
1 Tbsp butter (1/2 Tbsp butter will work too)
1/2 cup all purpose flour
1/2 tsp raw honey
1/8 tsp salt
1/4 tsp molasses (optional)
1/2 tsp raw honey

Instructions

Butter your baking pan.
Cook or heat milk with butter to melt, just below boil.
Add flour, honey, salt, and whisked egg yolks to a bowl. Combine with a spoon. (An easy way is to whisk the eggs first in the bowl, switch to a spoon, and then add the flour and other ingredients.)
Pour heated milk-butter over the flour-egg bowl while stirring with a silverware spoon (recommended) constantly to prevent eggs from scrambling. You can pour a little of the hot milk at a time in the beginning, mix/stir a liitle, if you can't stir with one hand and pour constantly with the other hand.
Refrigerate batter for a few hours or overnight, for better bake rise results. You can also bake after you make the batter if you want. The taste will stay about the same.
Pour batter into baking pan at 450°F for 15 minutes in a regular oven. Then turn the oven down to 350°F for at least 45 minutes or until color desired. Caneles are dark color.