Baby Buckwheat Popovers With Pressed Caviar

Total Time
35 minutes
Rating
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Ingredients

Yield:48 popovers
  • 2tablespoons unsalted butter, melted
  • 1cup milk
  • 3tablespoons heavy cream
  • ½cup buckwheat flour
  • ¾cup instant flour such as Wondra
  • ½teaspoon salt
  • 4large eggs
  • 1tablespoon grated lemon peel
  • 1cup creme fraiche or sour cream
  • 4ounces pressed caviar, salmon caviar or other caviar
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)

43 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 49 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees. Brush four dozen miniature muffin cups with melted butter.

  2. Step 2

    Place the milk, cream, flour, salt, eggs and lemon rind in a blender or food processor and process until very smooth. Pour this batter into the muffin cups, filling each three-quarters full. Bake about 20 minutes, until puffed and golden brown.

  3. Step 3

    Immediately split open the popovers and fill each with a teaspoon of creme fraiche and a dab of caviar. Serve at once.

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