There’s no better way to end a sumptuous dinner with something lovely and just a little decadent. Get some tea steeping and reignite your guests’ appetites with buttery sweet baking aromas. The striking layers and fruity colors of this confection are sure to please most palates. (Find more of my dear husband’s recipes here and here and here and here and here and here.)
Double Pop-Over by Khashayar Parsi (inspired by Jacques Pépin)
(serves 8-12, depending on how hungry your guests are)
Note 1 : this party-friendly batter can be made in advance and refrigerated for several hours.
Note 2: As mouth-watering as this is fresh from the oven, it’s just as good later. Refrigerate leftovers, which are equally wonderful hot or cold.
3/4 cup flour
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup sour cream
3/4 cups milk
4 tablespoons melted butter
2 cups cream cheese
1 cup honey
1 cup mixed berries
3 sliced bananas
1 cup orange marmalade
1/2 cup crushed roasted walnuts
1 cup crushed or shredded chocolate
- Preheat oven to 420°F.
- Whisk eggs, flour, sugar, salt, sour cream, and milk in a large bowl. Mix thoroughly until smooth.
- Slowly whisk in half of the melted butter.
- Heat two non-stick pans: an 8” and a 6”. Divide the remaining butter onto both warmed pans.
- Pour about 2/3 of the batter into the 8” pan, and the other 1/3 into the 6” pan.
- Cook over medium-high for five minutes, or until crepes take shape.
- Put the pans into oven and bake for about 20 minutes or until popover cakes are fluffy and golden.
- Remove pans from oven, and let them cool to room temperature.
- In a separate bowl, stir honey into sour cream.
- Transfer the larger cake onto a serving plate.
- Sprinkle about 2/3 of the chocolate onto it.
- Spread about 2/3 of sweetened sour cream over it.
- Remove the smaller cake from the pan and gently place it over the center of the larger one.
- Add the remaining chocolate and sweetened sour cream to the smaller cake in the same way.
- Decorate the outer edge of the larger cake with berries.
- Cover the smaller one with bananas.
- Spoon the jam over bananas.
- Sprinkle the nuts over jam.
- Serve in pie-shaped wedges.
Jacques says that food is best when made with love and eaten with loved ones. That said, eating alone can be wonderful too, so long as you treat yourself with love.
21 thoughts on “Recipe: Double Pop-Over by Khashayar Parsi (inspired by Jacques Pépin)”
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