Black Pepper Popovers

A quick savory bread is a good thing to have for breakfast when you just need a little more. This was from a Bobby Flay Brunch cookbook. I used a muffin tin instead and it made ten and baked it for around 23 minutes. All of the black pepper stuck to the bottom of the bowl and so next time I will grind some extra black pepper before I pop them into the oven. 

Black Pepper Popovers

Makes: 6 popovers

Time: 30 minutes

Ingredients:

    1 tablespoon unsalted butter, melted, plus more for the pan

    3/4 cup all-purpose flour

    1/2 teaspoon kosher salt

    1/2 teaspoon coarsely ground black pepper

    2 large eggs, at room temperature

    3/4 cup whole milk, at room temperature

Steps:

1. Preheat the oven to 425 degrees.
2. Generously brush a 6-slot aluminum popover pan with softened butter. Put the pan in the oven to heat for 5 minutes while you make the batter. 
3. Whisk together the flour, salt, pepper, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pan les than half full and bake for exactly for 30 minutes. Do no open the oven while the popovers are baking. Remove from the molds and serve immediately. 

EAT