Monday, December 31, 2012
Nutmeg and Black Pepper Popovers
Hang on to your hats, people, because this is a real popover recipe. The last ones were a bit spongy, and not really typical popovers (though they were good). These nutmeg and black pepper popovers, however, were a hit! They have the hole-y, egg-y and moist texture of real popovers, without too much butter, and right in a muffin pan! The recipe is from Bon Appétit. They are best on the day they are made, but the batter keeps in the fridge for a day or so. The recipe was supposed to make 12 popovers; I baked six the first night, but had enough batter left over for 11 the following night; they are good for brunch or snacks, too, if you have extra. I served mine with ginger chicken soup.
2 cups all-purpose flour (I used 1 cup white flour + 1 cup white whole wheat 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 ½ cups lactose-free whole milk
3 Tbsp. melted unsalted butter (I used 2 Tbsp. butter + 1 Tbsp. safflower oil)
In a medium bowl, whisk flour, parsley, salt, pepper and nutmeg.
In a large bowl, whisk together eggs and milk until well blended. Sift in the flour mixture and gently whisk, then add the melted butter; do not overmix. (At this point, the batter can be stored in the fridge for a day; simply whisk it again before use.)
Preheat oven to 425 °F. Grease 12 standard muffin tins (it might be more; see above). Pour batter into prepared muffin tins, filling cups ¾-full and dividing equally. Bake popovers until puffed, golden brown and crispy around edges, 30 to 35 minutes. Using a knife or an offset spatula, remove popovers from pan. Serve immediately.