Popovers with Honey and Salt
Active Time: 5 minutes | Total Time: 50 minutes | Serves Makes 12
- 4 tablespoons unsalted butter
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon grated nutmeg
- Honey, for drizzling
- Flaky sea salt, for sprinkling
Heat the oven (with the oven rack in the middle) to 425°F. Cut 3 tablespoons of the butter into 12 equal squares and drop one into each cup of a 12-cup muffin pan.
In a small skillet, melt the remaining 1 tablespoon of butter over medium heat.
In a large bowl, whisk together the eggs until an even yellow. Measure and whisk in the milk.
Add the flour and salt. Whisk until most of the lumps are gone. Add the melted butter and whisk to combine.
Grate the nutmeg and whisk in (you can eyeball 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 about 2 minutes (be careful the butter doesn’t burn). Give the batter a quick whisk, then, transfer it to a liquid measuring cup. Dividing evenly, fill each cup about half way up with the batter.
Bake until puffed and deep brown around the edges, 18 to 20 minutes. (Do not open the oven door during baking - this will release the very important steam needed for puffing.)
Immediately drizzle the popovers with honey and sprinkle with the flaky salt. Serve hot.
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