Baby Buckwheat Popovers With Pressed Caviar Recipe

Name: Baby Buckwheat Popovers With Pressed Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375 degrees.
2
Brush four dozen miniature muffin cups with melted butter.
3
Place the milk, cream, flour, salt, eggs and lemon rind in a blender or food processor and process until very smooth.
4
Pour this batter into the muffin cups, filling each three-quarters full.
5
Bake about 20 minutes, until puffed and golden brown.
6
Immediately split open the popovers and fill each with a teaspoon of creme fraiche and a dab of caviar.
7
Serve at once.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, melted, 1 cup milk, 3 tablespoons heavy cream, 1/2 cup buckwheat flour, and more.

Yes, Baby Buckwheat Popovers With Pressed Caviar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baby Buckwheat Popovers With Pressed Caviar

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