Recipe: Double Pop-Over by Khashayar Parsi (inspired by Jacques Pépin)

Posted on by da-AL
Double Pop-Over on handmade Persian embroidery
Handmade Persian embroidery given to da-AL enhances this colorful delight!

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.

Nuts can be served on the side, in a pretty bowl, if any guests don't prefer them.
Nuts can be served on the side, in a pretty bowl, if any of your guests might prefer their dessert without them.

Ingredients:

2 eggs

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

Baking

  1. Preheat oven to 420°F.
  2. Whisk eggs, flour, sugar, salt, sour cream, and milk in a large bowl. Mix thoroughly until smooth.
  3. Slowly whisk in half of the melted butter.
  4. Heat two non-stick pans: an 8” and a 6”. Divide the remaining butter onto both warmed pans.
  5. Pour about 2/3 of the batter into the 8” pan, and the other 1/3 into the 6” pan.
  6. Cook over medium-high for five minutes, or until crepes take shape.
  7. Put the pans into oven and bake for about 20 minutes or until popover cakes are fluffy and golden.
  8. Remove pans from oven, and let them cool to room temperature.
  9. In a separate bowl, stir honey into sour cream.

Plating

  1. Transfer the larger cake onto a serving plate.
  2. Sprinkle about 2/3 of the chocolate onto it.
  3. Spread about 2/3 of sweetened sour cream over it.
  4. Remove the smaller cake from the pan and gently place it over the center of the larger one.
  5. Add the remaining chocolate and sweetened sour cream to the smaller cake in the same way.
  6. Decorate the outer edge of the larger cake with berries.
  7. Cover the smaller one with bananas.
  8. Spoon the jam over bananas.
  9. Sprinkle the nuts over jam.
  10. 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.

Happy eating!

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Published by da-AL

Happiness Between Tails speaks to and from the heart. It connects lovers — of pets, authors, books — and of my still-unreleased novels, “Flamenco + the Sitting Cat” and “Tango + the Sitting Cat.” The stories are my love letters to all who fear they're too odd, too damaged, too old, too whatever to find happiness. ContactdaAL@gmail.com • BuyMeACoffee.com/SupportHBT

21 thoughts on “Recipe: Double Pop-Over by Khashayar Parsi (inspired by Jacques Pépin)”

  2. […] There—I’ve said it—onto the recipe. Oh, and it’s my husband’s own making, a melange of cultures, and personal preferences. It’s a forgiving dish—I make it my own way, and that’s good too—but let me step aside. Today it’s Khashayar’s turn to be our guest here. Slobber away, folks (by the way, he’s got more healthy easy recipes here and here and here and here)… […]

    Liked by 1 person

  3. yakinamac – it’s me who must apologize – I totally forgot that my husband’s recipe includes some of each – am sure, however, would be delish either way 🙂

    Like

  4. Can I check: should the reference to sour cream at step 2 be to cream cheese instead? Otherwise the sour cream seems to be used twice (and I know I have a lot of it to use up, but I don’t want to get it wrong!).

    Liked by 1 person

      1. So should the cream cheese in the ingredients list be sour cream? Sorry, feel like I’m making this far too difficult – just want to make sure I get it right! (The sour cream didn’t last long enough sadly, but will be doing my grocery shopping tomorrow..!)

        Liked by 1 person

  5. Thanks so much for stopping by my blog! I was clearly meant to find my way here, as I had a momentary brain freeze when shopping the other day and bought three times as much sour cream as I actually needed for the recipe I was making. (In my defence, I did think at the time: hmm, that looks a lot.) Having foisted two pots onto my mother-in-law, I still have two and a half to use up. This recipe is calling!

    Liked by 1 person

    1. funny – I think sour cream keeps for a while tho, no? that & potatoes always seem to have too much leftovers of to use up before they go bad. in fact, could be that my husband was trying to use up extra sour cream we had on hand. Julia Child wrote in one of her books that she learned early to never apologize for cooking — I say that should include never apologizing for grocery shopping 🙂

      Liked by 1 person

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