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.