Ingredients

2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon melted butter
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon caraway seeds, freshly ground or smashed, plus more whole, for the centers
1/2 cup coarsely grated Gruyere (about 2 ounces)

Directions

Preheat oven
to 375 degrees F. Generously grease 6 (2/3-cup) popover tins or 9 (1/2-cup) muffin tins.
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. Whisk

ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 cup
Gruyere and whole caraway seeds over popovers. Then top with the remainder of batter. Bake
popovers in lower 1/3 of oven for 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.