Food recipes
Caraway Popovers
Caraway Popovers
Makes 12 small or 6 large
Ingredients:
Butter and flour, for the cups
1 cup all-purpose flour
1 tablespoon caraway seeds
1 cup whole or 2% milk
1 tablespoon butter, at room temperature
1 teaspoon salt
3 large eggs
Directions:
1. Preheat the oven to 375°F. Grease and flour 12 muffin cups or six 6-ounce custard cups set on a baking sheet, and put them in the oven to preheat.
2. In a blender or food processor, process the flour, caraway, milk, butter, salt and eggs 2 1/2 minutes, scraping down the sides so all the flour is incorporated.
3. Fill the hot cups about three-quarters full.
4. Bake until dark brown and crisp, 40-45 minutes for small popovers or 50 minutes for large. Serve immediately.
Variation:
Garlic Cheese Popovers: add 2 cloves garlic to the batter and process as directed, then pulse in 1/2 cup shredded sharp Cheddar just to mix.
Makes 12 small or 6 large
Ingredients:
Butter and flour, for the cups
1 cup all-purpose flour
1 tablespoon caraway seeds
1 cup whole or 2% milk
1 tablespoon butter, at room temperature
1 teaspoon salt
3 large eggs
Directions:
1. Preheat the oven to 375°F. Grease and flour 12 muffin cups or six 6-ounce custard cups set on a baking sheet, and put them in the oven to preheat.
2. In a blender or food processor, process the flour, caraway, milk, butter, salt and eggs 2 1/2 minutes, scraping down the sides so all the flour is incorporated.
3. Fill the hot cups about three-quarters full.
4. Bake until dark brown and crisp, 40-45 minutes for small popovers or 50 minutes for large. Serve immediately.
Variation:
Garlic Cheese Popovers: add 2 cloves garlic to the batter and process as directed, then pulse in 1/2 cup shredded sharp Cheddar just to mix.
Printed from https://recipe.bluelayer.org/recipe/70566/caraway-popovers