NUTMEG AND BLACK PEPPER POPOVERS

NUTMEG AND BLACK PEPPER POPOVERS image

Categories Egg

Yield 12 popovers

Number Of Ingredients 9

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2 cups flour
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
3 large eggs
2 1/2 cups whole milk
3 tablespoons melted unsalted butter
2 tablespoons unsalted butter

Steps:

Whisk 2 cups flour, 2 tablespoons finely chopped flat-leaf parsley, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated nutmeg in a medium bowl. Whisk 3 large eggs and 2 1/2 cups whole milk in a large bowl until well blended. Gently whisk in flour mixture, followed by 3 tablespoons melted unsalted butter (do not over mix). DO AHEAD: Batter can be made 1 day ahead. Cover and chill. Preheat oven to 425 degrees. Melt 2 tablespoons unsalted butter; grease 12 standard muffin cups with 1/2 teaspoon 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.