These pretty popovers are aromatic and addictive, flavored with nutmeg, black pepper, and parsley. They go perfectly with a fresh, green salad because they pack a tasty punch and are quite filling. Because the popovers are dense, I recommend making them in a mini muffin tin so that they are more snackable. However, I baked them in both a standard size popover pan and a regular muffin tin for comparison’s sake.

To make these popovers, preheat your oven to 425º F. In a bowl, whisk together 2 cups of flour, 2 tablespoons of chopped parsley, 1 tablespoon of kosher salt, 1 teaspoon of ground black pepper, and 1 teaspoon of nutmeg. In a large bowl, whisk together 3 eggs and 2.5 cups of milk. The eggs in this recipe are definitely detectable in the finished product, which I didn’t mind, but I do think it would be possible omit one egg to make the popovers a little lighter. Whisk the flour mixture into the bowl of wet ingredients. Then, stir in 3 tablespoons of melted butter.

Grease whatever pan you choose to bake the popovers in, and then fill each cup approximately 3/4 full. This recipe makes 12 standard size popovers.

Bake the standard-size popovers for approximately 30 minutes until they are puffed up and a toothpick inserted into the center of one comes out completely clean. If you’re using a mini muffin tin, I’d check the popovers after 15 minutes, and continue baking from there if they need more time.

Comparatively, the popovers in the popover pan looked much prettier than the ones that were baked in the regular muffin tin, but the serving size was just too large. The muffin tin popovers were more manageable in size, but I will definitely go with the mini popovers next time. Unlike most popovers, these retain their integrity even after they come to room temperature. I even refrigerated and reheated some, and they were just as fantastic. Enjoy!

This recipe is from Bon Appetit magazine.

Shopping list:

• Flour- 2 cups
• Parsley- 2 tablespoons, chopped
• Kosher salt- 1 tablespoon
• Black pepper- 1 teaspoon
• Nutmeg- 1 teaspoon
• Eggs- 3
• Milk- 2.5 cups
• Butter- 3 tablespoons