Lemon Pepper Popovers Recipes

Steps:

• Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
• Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
• Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.

Steps:

• Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
• In a bowl whisk together eggs, milk, and water and add butter in a stream whisking zest, pepper, and 1 teaspoon thyme into batter. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins, sprinkle remaining teaspoon thyme over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

Steps:

• Preheat toaster oven to lowest setting.
• In a large bowl, combine lemon zest and black pepper. Cover metal pan fitted for toaster oven with foil and spread mixture evenly in pan. Allow to bake low and slow until zest is completely dried. Mine took about 26-30 minutes.
• Transfer lemon-pepper mixture to a bowl. Using the back of a spoon (or spice grinder if you have one), crush mixture until desired texture is achieved. Mix in salt, 1 tsp at a time. Continue to add salt until you have the right balance to fit your taste.
• Notes.
• Depending on size of lemons, you may need more lemons.
• If you want more of a lemon taste, reduce pepper or add more lemon zest.
• Seasoning may be kept in an air tight container for a few months.

Steps:

• Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.