Gruyere Caraway Popovers

Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min

Yield:
6 large or 9 medium popovers
Level:
Easy

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.


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