These popovers are as light as air but very flavorful! The nutmeg and black pepper turn an ordinary popover into a spectacular one. I even added a little bit of Gruyère cheese to add another layer of flavor to them. They are really easy to make and can be made in a popover pan or muffin pan.

Nutmeg and Black Pepper Popovers

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For an intensified flavor, substitute duck fat for the melted butter.

Makes 12

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.

The first step is to add your flour, salt, black pepper, grated nutmeg, and flat-leaf parsley to a medium bowl. Whisk all those ingredients together.

Whisk your eggs and whole milk in a large bowl till well blended. I also added my duck fat to this. You can use melted, unsalted butter but I had the duck fat on hand so I used it. It does add a more intensified flavor. (William Sonoma sometimes carries duck fat)