Basil Onion Pop Overs

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KitchenMagician

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Hi Everybody!

It’s me Chef Scott From St. Petersburg!

 

I needed a bun for a dinner party this week and these came in so handy… I just had to share these ridiculously light pop overs with you guys!

 

First, there are just a few ingredients. Second, the only dirty dishes were the Magic Bullet parts and my muffin tin. Third, I haven’t had anything like this in years and years…

 

They bake up tall, and fluffy on the inside. A crispy outer shell hides a network of lighter than air pastry that would lend itself to any meal with a sauce or gravy. Of Course, pop overs are usually made with beef drippings and filled with gravy, but these were so much easier… and really just a surprising treat! Seriously anybody can be a star with this recipe.

 

Time these to be coming out of the oven with the main course… or just snarff them down with butter as you remove them from the muffin tin. Too Good!!

 

You Need:

  • Tall Cup
  • Short Cup
  • Cross blade
  • Muffin Tin(s) (this batch made 12 muffin sized popovers)

 

Ingredients:

  • 1 Cup Flour
  • 1 Cup milk
  • 3 Leaves Basil
  • 2 slices of Onion
  • ¼ tsp Salt
  • 1 Whole Egg
  • 2 Egg Whites
  • Oil Spray (like PAM)

 

  1. Preheat oven to 450 degrees
  2. Spray the insides of the muffin tin very well.
  3. Add the basil, onion, and 2 tbls of the milk to the short cup. Use the cross blade to blend well.
  4. Add ALL the ingredients to the tall cup with the cross blade and blend until pretty smooth. 15-20 seconds. >> IMPORTANT << I found that all of the milk didn’t initially fit in the cup. Put as much milk in as will fit, blend and shake a bit… this will give you a bit more room. Add the remainder of the milk)
  5. Fill each muffin cup about ½ way.
  6. Bake at 450 degrees for 20 Minutes
  7. Reduce heat to 350 degrees. Continue baking at t he lower temperature for an additional 15-20 minutes until very deeply brown.
  8. Remove from the muffin cups immediately. Serve Hot.

These would be awesome with Chili… or Stew! Alongside your giblet gravy (uh…. yeah.) Or again, I could see chowin’ down on a few while making my way to the table!

 

I was so happy with these… They reminded my of pate a choux. (say “pat a shoo”) It’s the stuff they make eclairs out off. So light, barely there at all!

 

Dude… you are gonna flip for these!

 

Keep them in an airtight container on the counter top. They will last probably 1 more day. To refresh/Re-Crisp them, use a toaster oven, or your main oven at about 200 degrees for just a couple of minutes. Do not microwave.

 

My Warmest Regards,

Chef Scott

 

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