Lemon Pepper Popovers

These are savory popovers, with less than the normal amount of oil/butter added. They taste great out of the oven, but they don't keep too well...they get a little bit too crunchy.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1  cup unbleached white flour
• 1  cup milk, at room temperature
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper, coarsely ground
• 2  teaspoons fresh lemon zest
• 3  eggs, lightly beaten

Directions

1. Preheat oven to 450°F
2. Sift flour and whisk in milk.
3. Add remaining ingredients, whisking just to mix. Batter should be the consistency of heavy cream.
4. Grease 8 muffin cups very well (these have a tendency to stick).
5. Fill each cup 1/2 full.
6. Bake for 15 minutes, without opening the oven (otherwise they'll deflate).
7. Reduce heat to 375 F and continue baking until puffed and well-browned, about 20 minutes.
8. Serve at once.