Grains

Porcini Popovers

by:
April  7, 2013
0
0 Ratings
Porcini Popovers
  • Makes 6 popovers
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

What You'll Need
Ingredients
  • 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
Directions
  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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  • LeBec Fin
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    lapadia
inpatskitchen

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 learned...to 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!

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15 Reviews

LeBec F.
LeBec F. March 14, 2024
pat, what would you think of my trying multigrain bread flour and/or ground nuts ? thx much for the nspiration, mindy
 
Bevi
Bevi April 25, 2013
This is the review I wrote for these delicious popovers: "This delicious popover is an earthy first cousin of the classic recipe. Reconstituted porcini mushrooms add an aroma redolent of freshness. The oat flour inclusion rises beautifully, and for my oven, 35 minutes was the perfect baking time. Use a mixing bowl with a spout if you own one, to make pouring the batter into the tins easier to manage. Eating with salted butter enhanced the wonderful flavors. I served these beauties with pork roast, and we happily dunked our popovers in the gravy. I will make these often. Thanks for a great recipe."
 
inpatskitchen
inpatskitchen April 25, 2013
Bevi, thanks so much for your lovely comments. I'm always happy if just one other person likes what I make and you made my day!!
 
foxeslovelemons
foxeslovelemons April 9, 2013
Oh wow - I think I'll love these! I've never had a "flavored"popover before!
 
inpatskitchen
inpatskitchen April 9, 2013
Thanks Lori! Not even with cheese?
 
foxeslovelemons
foxeslovelemons April 10, 2013
Haha no, I don't think so! To be fair, I haven't eaten too many popovers. I only recently got hooked on them when I had them at Jordan Pond in Acadia National Park, Maine. They serve them with strawberry preserves. I still dream about them sometimes.... :)
 
inpatskitchen
inpatskitchen April 10, 2013
Oh then you must make some...I love plain ones with jam!
 
foxeslovelemons
foxeslovelemons April 10, 2013
What's the difference (if any) between using a muffin pan and a popover pan? I'll probably just use a muffin pan, but I'm curious if you think there would be a difference.
 
inpatskitchen
inpatskitchen April 10, 2013
The popover pan is a little deeper and narrower at the bottom. I made them for years in muffin pans until my daughters started bugging me for xmas gift ideas a few years back and voila! a popover pan under the tree!!
 
aargersi
aargersi April 9, 2013
Wow - these look amazing. Must try list
 
inpatskitchen
inpatskitchen April 9, 2013
Thanks Abbie!
 
lapadia
lapadia April 8, 2013
Yum! I love popovers but have never made them, I hope to give these a try. And...I am not receiving notifications or messages either and also emailed the editors.
 
inpatskitchen
inpatskitchen April 8, 2013
Thanks! They're so easy to make even without oat flour !
 
QueenSashy
QueenSashy April 8, 2013
They look delicious
 
inpatskitchen
inpatskitchen April 8, 2013
Thanks QueenSashy! I think they looked better "in person" than in my lousy photo. Glad I saw your Hotline question re: views. I'm not getting any notifications of comments and so contacted the editors.