Nutmeg And Black Pepper Popovers

• 2 cups 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 cups whole milk
• 3 tablespoons melted unsalted butter
• 2 tablespoons unsalted butter

1. Whisk 2 cups 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 over mix). DO AHEAD: Batter can be made 1 day ahead. Cover and chill.
2. Preheat oven to 425 degrees. Melt 2 tablespoons unsalted butter; grease 12 standard muffin cups with 1/2 teaspoon 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.

flour, flatleaf parsley, kosher salt, freshly ground black pepper, nutmeg, eggs, milk, butter, unsalted butter

Taken from www.epicurious.com/recipes/member/views/nutmeg-and-black-pepper-popovers-51539411 (may not work)