Gruyere Caraway Popovers
- 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)
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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