Baby Buckwheat Popovers With Pressed Caviar
Published December 29, 1990
- Total Time
- 35 minutes
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Ingredients
2 tablespoons unsalted butter, melted
1 cup milk
3 tablespoons heavy cream
½ cup buckwheat flour
¾ cup instant flour such as Wondra
½ 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
Nutritional analysis per serving
3 grams carbs; 35 milligrams cholesterol; 43 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 49 milligrams sodium; 2 grams protein; 1 gram sugar
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
- 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.
Private Notes