These were wonderful! My 3 and 1 year olds loved them, as did I! I only made a half recipe, but used one whole egg, creme fraiche instead of sour cream, and 1/2 ww flour. I think using double the eggs made them much fluffier. They weren't very heavy. I did find that cooking them slightly longer and not so hot, maybe around medium heat, did the job, They were still moist in the center, but not undercooked. We will definitely make them again!

Reviewed On: Feb. 17, 2009