Nutmeg and Black Pepper Popovers


It seems as though popovers are increasingly used in place of the bread basket. These guys may look tough, but they’re less filling than bread, and oftentimes feature a warm, slightly moist, interior that’s appropriate for both breakfast and dinner. Bon Appétit’s popovers are a stronger variation than the standard, with a good heaping of black pepper and parsley, and are great on their own or with a swipe of butter. Recipe after the pictures. Enjoy!!



Nutmeg and Black Pepper Popovers


  • 2 cups all-purpose flour
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly grated nutmeg
  • 3 large eggs
  • 2 1/2 cups whole milk
  • 5 tbsp unsalted butter


1. Whisk  flour,  parsley, salt,  black pepper, and nutmeg in a medium bowl. Whisk eggs and  milk in a large bowl until well blended. Gently whisk in flour mixture, followed by 3 tablespoons melted unsalted butter (do not overmix). DO AHEAD: Batter can be made 1 day ahead. Cover and chill.

2. 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.

*Fill 90% full, or will not puff enough.

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