Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Sour Cream And Chive Popovers
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- #112879
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 large eggs
1 cup milk
1 1/2 tablespoon sour cream
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon chopped fresh chives
directions
Preheat oven to 400 degrees F. Spray the cups of a 6-cup popover pan or muffin pan with vegetable cooking spray.
In a medium bowl, using an electric mixer set on medium speed, beat eggs, milk, sour cream and oil until combined, about 1 minute.
Add flour and salt. Continue beating on medium speed until the mixture is smooth, about 30 seconds. Fold in chives.
Fill the prepared cups half full with the batter. Bake popovers until puffed and firm, about 40 minutes. Turn off the oven.
Before removing popovers from the oven, use the tines of a fork to prick each popover to let the steam escape.
Serve immediately or, for crisper popovers, return to the warm oven until desired crispness is reached, 5-10 minutes.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 24, 2014
Couple of notes, use a popover pan, not a muffin tin. They are shaped differently and you just can't get a good "pop" using a muffin tin. It will still turn out ok, but it's not quite the same. Second, don't use a fork to release the steam, use a skewer. A fork will push down too hard on the top of the popovers so just use a single skewer to carefully puncture the surface. In fact, I don't remove them from the oven to do that so as not to disturbe them. I pierce them and then just shut the oven door for a few more minutes. They firm up nicely and aren't as delicate then.