Recipe information
Yield
Makes 6 large or 9 medium popovers
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)
Preparation
Step 1
With a mortar and pestle or in an electric coffee or spice grinder coarse 1/4 teaspoon caraway seeds.
Step 2
Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
Step 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.
