Sunday, December 18, 2011
The ingredients for this batter are best at room temperature. Letting this batter sit out on the counter for at least 1 to 2 hours is best.
Here’s what you will need:
Makes 12 large or 24 small Yorkshire puddings (cut in half for smaller amount)
6 large eggs
2 cups AP flour
2 cups whole milk
2 tablespoon butter, melted
2 teaspoon kosher salt
Beef dripping from you roast ( I use prime rib)
Preheat oven to 400 degrees F.
In a mixing bowl, whisk eggs, flour, milk, butter and salt together. Let the batter stand for at least 1 hour.
Starting with hot pans out of the oven, pour 1 teaspoon very hot beef drippings in each well of the popover or muffin tin. Fill each well 1/3 full of batter. Lower the heat to 350 degrees F. and place the pan in the oven and bake 25 to 30 minutes or until brown. Best served hot.