Lemon Pepper Popovers
These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill.
Yield
6 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
white |
|
| 1 | cup |
milk
skim, at room temp |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| ¼ | teaspoon |
salt
or to taste |
|
| ½ | teaspoon |
black pepper
coarsely ground, or cracked |
|
| 2 | teaspoons |
lemon zest
|
|
| 3 |
egg whites
lightly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
white |
|
| 237 | ml |
milk
skim, at room temp |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1.3 | ml |
salt
or to taste |
|
| 2.5 | ml |
black pepper
coarsely ground, or cracked |
|
| 1E+1 | ml |
lemon zest
|
|
| 3 | each |
egg whites
lightly beaten |
*
|
Directions
Preheat oven to 450F.
Sift the flour into a mixing bowl and gradually whisk in the milk.
Add the remaining ingredients, whisking just to mix.
The mixture should be the consistency of heavy cream, if necessary, add more milk.
Grease popover molds or muffin cups with vegetable oil spray or a little olive oil.
Fill each mold ½ full.
Bake for 15 minutes without opening the door.
Reduce heat to 375℉ (190℃) and continue baking for 20 to 25 minutes, or until the popovers are browned.
Unmold and serve at once.
