Orange Popovers #BrunchWeek

Crispy on the outside, soft and eggy on the inside, these sweet Orange Popovers are a cinch to make,

and they're oh so beautiful.

Orange Popovers | The Chef Next Door #BrunchWeek

Popovers, my friends. Popovers are a thing of beauty. You can make them so many different ways. Sweet. Savory. For breakfast. For brunch. Alongside your dinner. And the best part is they are so simple to make. It's amazing how a few ingredients can turn into something so delicious. Not only are they delicious, but they are gorgeous, too. Don't you think your family and friends would be impressed if these beauties were on the table?

I couldn't let #BrunchWeek pass me by without including these decadent treats. They are crispy on the outside and light and eggy in the inside. Is eggy a word? I think so. At least I'm going with it for now. You get what I mean.

These popovers get their fabulous orange flavor from a little Nielsen-Massey Pure Orange Extract. A little is all you need for a burst of orange flavor.

By the way, have you entered the #BrunchWeek giveaway yet? If you haven't, you better hurry! We have tons of prizes to give away, including a set of Nielsen-Massey Fine Vanillas & Flavors. Check out my first brunch post of the week to read all about our sponsors and what they're giving away, plus enter to win!

My #BrunchWeek friends are also sharing more delicious recipes today. Be sure to check out the recipe list below and stop by for a visit!

Right now though, we need to make these popovers. Are you ready? I know I am!

Orange Popovers

Author: Sarah Bates | The Chef Next Door

Makes 6 popovers

Print this recipe

Ingredients:

3 eggs, at room temperature

2 Tablespoons Dixie Crystals Granulated Sugar

1 1/4 cups milk, at room temperature

1 teaspoon Nielsen-Massey Pure Orange Extract

1 1/4 cups flour

1/2 teaspoon salt

Powdered sugar, for dusting

Preheat the oven to 450 degrees and place a non-stick popover pan on the bottom rack. (If you don't have a popover pan you can use a standard muffin tin)

In a large bowl, whisk the eggs and sugar together until well combined. Add the milk and orange extract and whisk until frothy. Add the flour and salt and whisk well. Some small lumps may remain, which is perfectly fine.

Carefully remove the popover pan from the oven and spray the wells with non-stick cooking spray.

Fill the popover wells about 2/3 full. Bake for 20 minutes, until the popovers are puffed up and golden brown.

Turn the popovers onto a cooling rack immediately after you pull them out of the oven. Sprinkle with powdered sugar and serve immediately.

Bon Appetit!

Thank you to our #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.