Porcini Popovers

April  7, 2013
0 Ratings
Author Notes

I love popovers and make them every now and then for breakfast served with jam and butter. I also like them with a beef roast and gravy. Normally I make them with all purpose flour but this time I experimented with oat flour and bread flour (for extra gluten and a better rise) and added porcini for for some umami.. —inpatskitchen

  • Makes 6 popovers
  • 1/4 cup dried porcini mushrooms
  • 1 cup boiling water
  • 1/2 cup rolled oats
  • 1/2 cup bread flour
  • 1 teaspoon fine sea salt
  • 2 room temperature eggs, lightly beaten
  • 1 cup whole milk
  • 1 six cup popover pan or a muffin tin
  • Vegetable spray for coating the pan
In This Recipe
  1. Pour the cup of boiling water over the dried porcini and soak for about 20 minutes to rehydrate. Save the soaking liquid for another use (soup, gravy etc) and finely mince the mushrooms. Set aside.
  2. Place the popover pan in your oven and pre heat to 400F while prepping everything else.
  3. In a blender or mini food processor, process the rolled oats until ground into a fine flour. In a mixing bowl whisk together the oat flour, bread flour and salt.
  4. In another bowl, whisk the beaten eggs and milk together and then slowly add this to the flour while constantly stirring. Stir in the reserved minced porcini.
  5. Once the oven has reached 400F degrees remove the pan and lightly spray each cup with the vegetable spray.
  6. Pour the batter into each of the cups.(Should reach at least half full) and then place the pan back into the oven.
  7. Bake for 35 to 40 minutes but don't open the oven door at least until the 25 minute mark. Absolutely serve warm!!!

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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!