Sunday, April 7, 2013
I love popovers and every now and then will make them for breakfast with jam and butter or for dinner with a beef roast and gravy. I normally make them with all purpose flour but this time used rolled oats and bread flour (for a little more gluten and a better rise) and added porcini mushrooms for a little umami...
1/4 cup dried porcini mushrooms
1 cup boiling water
1/2 cup rolled oats
1/2 cup bread flour
1 tsp fine sea salt
2 eggs, lightly beaten
1 cup whole milk
1 6 cup popover pan or muffin tin
Pre heat your oven to 400F and place your popover pan in the oven while you prepare the batter.
Pour the boiling water over the dried porcini and let them soak for about 20 minutes. Remove from the liquid and finely mince. (Save the liquid for soup, gravy etc) Set the minced mushrooms aside.
In a mini food processor or blender, process the rolled oats until they are finely ground like flour. Whisk them with the bread flour and salt in a bowl.
In another bowl whisk the milk and eggs together and then slowly stir them into the flour mixture.
Stir in the minced porcini.
Remove the popover pan from the oven and lightly spray the cups with the vegetable spray.
Fill the cups with equal amounts of batter. They should fill at least halfway up.
Place the pan back into the hot oven and bake for 35 to 40 minutes. DON"T open the oven door until at least 25 minutes have passed.
Serve nice and warm!