Lemon Pecan Popovers with Lemon Honey Butter
- 2 cups all-purpose flour
- 1/4 c. very finely chopped pecans
- 2 cups whole or (2%milk)
- 4 large eggs
- 1/4 teaspoon salt
- 2 teaspoons finely grated lemon peel
- Lemon Honey Butter;
- 1 stick unsalted butter at room temperature
- 2 tablespoons honey
- 2 teaspoons lemon juice
- 2 tablespoons finely grated lemon peel
Popovers; In a bowl with electric mixer, mix flour, pecans, eggs, salt and lemon peel until well blended. Batter will be slightly lumpy.
Preheat oven to 425@. Heavily butter 12 (6oz) custard cups, popover pans or 2 1/2" muffin cups. Fill 2/3 full of batter. Bake 30 min or until puffed and browned. Serve with lemon honey butter.
Honey butter: Beat butter till smooth, add honey, lemon juice and lemon peel and mix until blended. Butter may be covered and refrigerated up to 4 days or frozen up to 1 month.
Make-Ahead Tip. Batter may be covered and refrigerated overnight. Bake as above.