0.5 teaspoon caraway seeds whole freshly ground plus more , for the centers smashed
2 large eggs
1 cup minus 2 tablespoons flour all-purpose
2 ounces coarsely gruyère grated
0.8 cup milk
0.5 teaspoon salt
0.3 cup water
Equipment
bowl
oven
knife
whisk
muffin tray
Directions
Preheat oven to 375 degrees F. 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.
