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Nutmeg and Black Pepper Popovers

Similar to Yorkshire Puds... From: bonappetit.com
Makes 12

Whisk in a medium bowl:

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

Whisk in a large bowl until well blended:

3 large eggs
2 1/2 cups whole milk

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.