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
For an intensified flavor, substitute duck fat for the melted butter.
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)
I mixed in the grated Gruyère cheese with the dry ingredients right before I added the milk and egg mixture.
Whisk the milk and eggs mixture into the flour mixture just until combined. You do not want to overmix.
Pour batter into your muffin or popover pans and bake at 425 degrees for 30-35 minutes until brown, and crispy around the edges.
They really are incredible! Make sure you serve these with a good butter….. Bon Appetit!