When I was growing up, dinners at my grandparents’ club always started with popovers. Like clockwork, a white-coat waiter would materialize at the table elegantly carrying a basket on his arm. As if pulling a rabbit from a big hat, a golden popover would emerge from the basket. The waiter would plunk the morsel down on the bread plate, and we would tear the pillowy crust open to find air within.
I am convinced there is no way to mess-up a popover. With a little butter, it is an airy, delicate and delicious start to the day. I tried out more of a holiday recipe from Bon Appetit and served it with tea this morning. With its fair share of nutmeg, black pepper, and chopped parsley, it was a nice way to ring in December.
My warning would be to watch the popovers closely, as they seemed to finish minutes before the suggested time (I cooked them for 24 minutes). I also believe the shape would be more refined with a legitimate popover pan as opposed to a muffin tin.
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.