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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 teaspoon caraway seeds |
2 large eggs |
3/4 cup milk |
1/4 cup water |
1 cup minus 2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 cup coarsely grated gruyère (about 2 ounces) |
Directions:
1. With a mortar and pestle or in an electric coffee or spice grinder coarse 1/4 teaspoon caraway seeds.
2. Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
3. In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy, whisking ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 cup Gruyère and whole caraway seeds over popovers. Bake popovers in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.
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