Baby Buckwheat Popovers With Pressed Caviar

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 Information

  • Nutritional analysis per serving (8 servings)

    260 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 209 milligrams cholesterol; 423 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

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