Nutmeg and Black Pepper Popovers

By KDHarmon

Ingredients

• 2 C all purpose flour
• 2 Tbl finely chopped flat leaf parsley
• 1 Tbl kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp freshly grated nutmeg
• 3 eggs
• 2.5 C whole milk
• 5 Tbl melted unsalted butter, divided

Details

Adapted from bonappetit.com

Preparation

Step 1

Whisk flour, parsley, salt, ground black pepper, and nutmeg in a medium bowl.

Whisk eggs and whole milk in a large bowl until well blended. Gently whisk in flour mixture, followed by melted unsalted butter (do not overmix). DO AHEAD: Batter can be made 1 day ahead. Cover and chill.


Preheat oven to 425°.
Melt 2 tablespoons unsalted butter; grease 12 standard muffin cups with 1/2 teaspoons melted butter each. Pour batter into prepared muffin tins, filling cups three-quarters full and dividing equally.

Bake popovers until puffed, golden brown, and crispy around edges, 30-35 minutes. Using a thin knife or an offset spatula, remove popovers from pan.

Serve immediately.

Makes 12.