NUTMEG AND BLACK PEPPER POPOVERS (twelve)

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

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

2-1/2 cup whole milk

5 tablespoons melted unsalted butter, divided

____________

1.   Whisk flour, finely chopped flat leaf parsley, kosher salt, freshly ground black pepper, and freshly grated nutmeg in a medium bowl.  Whisk eggs and milk in a large bowl until well blended.  Gently whisk in flour mixture, followed by 3 tablespoons melted butter (do not overmix).  Batter can be made 1 day ahead.  Cover and chill.

2.   Preheat oven to 425*.  Grease 12 standard muffin cups with ½ teaspoon each of the remaining 2 tablespoons butter.  Pour into prepared muffin tins, filling cups ¾ full and dividing batter equally.

3.   Bake popovers until puffed, golden brown and crispy around the edges, 30 to 35 minutes.  Using a thin knife or an offset spatula, remove the popovers from the pan.  Serve immediately.

from Bon Appetit Magazine, November 12, 2012