Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Eggs (large)

  2. 3/4 cup 177ml Milk

  3. 1/4 cup 59ml Water

  4. 1 tablespoon 15ml Melted butter

  5. 1 cup 62g / 2 1/5oz Minus

  6. 2 tbspns all-purpose flour

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Caraway seeds - freshly ground or Smashed, plus more whole, for the centers

  9. 1/2 cup 118ml Coarsely-grated Gruyere - (abt 2 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375 degrees. 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. This recipe yields 6 large or 9 medium popovers.


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