Instructions: Preheat oven to 375 degrees. Generously grease 6 (2/3-cup) popover tins or 9 (1/2-cup) muffin tins.

In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Whisk ground caraway seeds into batter.

Divide half of batter among tins and sprinkle 1/4 cup Gruyere and whole caraway seeds over popovers. Then top with the remainder of batter.

Bake popovers in lower 1/3 of oven for 45 minutes. Cut a slit about 1/2-inch long on top of each popover with a small sharp knife and bake 10 minutes more.

This recipe yields 6 large or 9 medium popovers.

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