Pecan Popovers

Oxmoor House
These puffy popovers are light and airy on the inside and crispy on the outside.
6 popovers


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1/4 cup plus 2 tablespoons butter, softened
1/4 cup plus 2 tablespoons honey
3/4 teaspoon grated lemon rind
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
2 large eggs, lightly beaten
1/4 cup finely chopped pecans


Combine first 3 ingredients; stir well, and chill. Combine flour and next 3 ingredients; beat with a wire whisk just until smooth. Stir in pecans. Pour batter evenly into six 6-ounce greased custard cups. Bake at 425° for 30 minutes or until golden. Serve immediately with chilled butter mixture.

Created date

October 2003