I want to share this recipe with you all even though I have not personally prepared it…yet. We had dinner at a friend’s house a couple of weeks ago, and to my surprise the “house chef” prepared Nutmeg and Black Pepper Popovers. I’ve raved about trying this recipe after seeing it in the December issue of Bon Appétit . Oh-my-goodness- do these popovers please! The search for the perfect popover pan is officially on. I am currently working on a wonderful soup recipe, and these will make a great addition to the meal. Soup knows no season in at Places In The Home, but warmer weather and the very first signs of spring turn a cook’s mind to salads and lighter fare. That’s the good and tasty thing about these popovers- they will complement any dish in any season.
Photo: Ditte Isager
Nutmeg and Black Pepper Popovers
Ingredients
2 cups all-purpose 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
2½ cups whole milk
3 Tablespoons melted unsalted butter
Directions
Whisk 2 cups all-purpose 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 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.
