These are very simple dinner-like rolls that go together quickly and are a wonderful accompaniment to any savory meal. Crunchy on the outside, soft and custard-like on the inside. The hint of nutmeg is subtle and the pepper and parsley make the flavors burst! If you don’t have a conventional popover pan, muffin tins work almost as well. These scrumptious popovers pair well with pasta, soup, stew or alongside any meal. Great served as is, but even better with lots of fresh cream butter!

Ingredients & Directions:

Whisk 2 cups all-purpose flour, 2 tablespoons finely chopped flat-leaf  Italian 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). Batter can be made 1 day ahead just cover and chill.

Preheat oven to 425* Melt 2 tablespoons unsalted butter; grease 12 standard popover or muffin tins with approximately 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.