Preparation / Directions:
1. With a mortar and pestle or in an electric coffee of spice grinder grind coarse 1/4 tsp caraway seeds.
2. Follow recipe for Classic Popovers (no butter), whisking ground caraway seeds into batter.
3. Divide half the batter among tins, sprinkle 1/4 cup Gruyere over batter in tins. Divide remaining batter among tins over cheese. Sprinkle remaining cheese overtop and then spinkle with whole caraway seeds.
4. Bake popovers at 375F for 45 minutes, cut slit 1/2 inch long on top of each popover with small sharp knife and bake another 10 minutes.
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