- 3/4 cup whole milk
- 1/4 cup water
- 2 large eggs
- 1 teaspoon grated lemon zest
- 1 tablespoon unsalted butter, melted
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- a popover pan with 6 (2/3-cup) cups (see cooks' note, below)
- 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.