2 large eggs
\n3\/4 C. milk
\n1\/4 C. water
\n1 T. melted butter
\n1 C. minus 2 T. all-purpose flour
\n1\/2 tsp. salt
\n1\/2 tsp. caraway seeds, freshly ground or smashed, plus more whole, for the centers
\n1\/2 C. coarsely grated Gruyere (about 2 oz.)<\/p>\n
Preheat oven to 375 degrees F. Generously grease 6 (2\/3-C.) popover tins or 9 (1\/2-C.) muffin tins.
\nIn 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 C. 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.<\/p>\n
Yield: 9 servings
\nCalories: 103
\nFat: 4.8g
\nFiber: .3g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 large eggs 3\/4 C. milk 1\/4 C. water 1 T. melted butter 1 C. minus 2 T. all-purpose flour 1\/2 tsp. salt 1\/2 tsp. caraway seeds, freshly ground or smashed, plus more whole, for the centers 1\/2 C. coarsely grated Gruyere (about 2 oz.) Preheat oven to 375 degrees F. Generously grease 6 (2\/3-C.) popover tins or 9 (1\/2-C.) muffin tins. In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour…<\/p>\n