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Lemon-Pepper Popovers

['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.

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