Ditte Isager
This unconventional popovers recipe stars nutmeg and black pepper, making it the perfect savory dinner roll (or salty snack).
Recipe information
Yield
Makes 12 Servings
Ingredients
2 cups all-purpose flour
2 tablespoons finely chopped parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon finely grated nutmeg
3 large eggs
2½ cups whole milk
5 tablespoons melted unsalted butter, divided
Preparation
Step 1
Whisk flour, parsley, salt, 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 Tbsp. butter (do not overmix).
Step 2
Preheat oven to 425°. Grease 12 standard muffin cups with remaining 2 Tbsp. butter. 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.
Step 3
Do Ahead: Batter can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
Makes 12
1 popover contains: Calories (kcal) 160 Fat (g) 7 Saturated Fat (g) 4.5 Cholesterol (mg) 70 Carbohydrates (g) 17 Dietary Fiber (g) 0 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 520
