Popovers with Honey and Salt
Active Time: 5 minutes | Total Time: 50 minutes | Serves Makes 12
- 2 tablespoons unsalted butter, plus more for pan
- 3 large eggs
- 1 1/2 cups whole milk
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon freshly grated nutmeg (or 1/8 tsp. ground)
- 1/4 teaspoon kosher salt
- honey, for drizzling
- flaky sea salt, for sprinkling
Heat the oven (with the oven rack in the middle) to 425°F. Cut off about 1 tablespoon of butter and place onto a paper towel. Rub the inside of each cup of a 12-cup muffin pan.
In a large bowl, whisk together the eggs until an even yellow. Measure and whisk in the milk.
Add the flour and salt. Whisk for a minute until incorporated (a few small lumps are okay).
Melt the 2 tablespoons of butter in a small skillet over medium heat (or in the microwave). Then whisk it into the batter. Grate the nutmeg and whisk in (you can eyeball it here and grate directly into the batter or grate onto a plate and then measure).
Let the batter rest on the counter for 15 minutes.
Heat the muffin pan in the oven for 3 minutes. Give the batter a quick whisk, then, dividing evenly, fill each cup about half way up. Bake until puffed and deep brown around the edges, 28 to 30 minutes. Do not open the oven door during baking- this will release the very important steam needed for puffing!
Immediately drizzle with honey and sprinkle with the flaky salt. Serve.
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