Baby Buckwheat Popovers With Pressed Caviar

Name: Baby Buckwheat Popovers With Pressed Caviar
Total time: 35 min
Yield: 48 popovers
Cuisine: new england
Ingredients: 2 tablespoons unsalted butter, melted; 1 cup milk; 3 tablespoons heavy cream; 1/2 cup buckwheat flour; 3/4 cup instant flour such as Wondra; 1/2 teaspoon salt; 4 large eggs; 1 tablespoon grated lemon peel; 1 cup creme fraiche or sour cream; 4 ounces pressed caviar, salmon caviar or other caviar

By Florence Fabricant

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Warmth From the Winter Kitchen

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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

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Preparation

Step 1
Preheat oven to 375 degrees. Brush four dozen miniature muffin cups with melted butter.
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.
Step 3
Immediately split open the popovers and fill each with a teaspoon of creme fraiche and a dab of caviar. Serve at once.