My husband is very cute when it comes to doing things in the kitchen. In particular he recently bought a pop over pan. For those who aren’t aware a pop over is like a Dutch baby. It’s a thick eggy batter poured into elongated muffin tins, which puffs when it cooks so it’s hollow on the inside and chewy on the outside. Then you can fill the inside with sweet or savory options. We made a couple of batches last week and loved them. We use a little Ultra Gel in the batch to give some additional body to the mixture which helps the rise and keeps the final product good for longer (though we ate them in about three days anyway!).
As a savory option we filled them with cheese and scrambled eggs. So just opened the pop over, poured in the cheese, then added the cooked eggs which melted the cheese. And for sweet we filled it with chocolate custard. Yuuummmmy.
I think this would work fine gluten free since the Ultra Gel helps to build structure, but I need to try it with rice flour. I’ll let you know how it goes!
Pop Over Recipe
1 tablespoon unsalted butter, melted
4 3/4 ounces all-purpose flour
1 1/2 teaspoons kosher salt
2 large eggs, at room temperature
1 cup milk, at room temperature
1 tsp Ultra Gel
Heat the oven to 400 degrees F.
Grease a 6-cup popover pan with butter or pan spray. Combine the 1 tablespoon of butter, the flour, salt, eggs, milk and Ultra Gel in a blender and process for 30 seconds. Let sit for 30 seconds to hydrate.
Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full. Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door. Turn off oven. Pierce each pop over with a knife and allow to cool in the oven for 10 minutes. Remove from oven and remove pop overs from pan. Stuff and serve warm or cold. Store in a food storage bag for upto a week.
On Friday we’ll talk about the custard, since this is an Ultra Gel versus Thick Gel recipe and I want more space to talk about it.