Bring butter to boil in water, add salt, nutmeg and pepper. Remove the pot from the fire.
Pour in the flour in one go. Stir with a wooden spoon. Put the pot repeatedly on the fire.
Stir continuously until you get a smooth mixture that separates from the bottom of the pot. Place saucepan in sink filled with cold water. Cool the mixture until it is only slightly warm.
Preheat oven to 175 degrees hot air, convection oven to 150 degrees, gas stove to level 3.
Add eggs to the batter one at a time. Stir well after each egg, but not horizontally, but as you would fold egg whites into the batter. As much air as possible should be worked into the dough. Place dough in wreath form on greased baking sheet. Bake for 60 minutes. Do not open the oven door!
Can be frozen.
Shelf life: 4 weeks.
Variation: Instead of a wreath, make small dumplings with the help of spoons and place them on the baking sheet with plenty of space between them.
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