Great served with dishes that have gravy or broths.
Ingredients:
- 4 lg. eggs
- 1 1/2 cups whole milk
- 1/2 tsp. coarse salt
- 1 1/4 cups all-purpose flour
- 4 Tbsp. vegetable oil
Directions:
- In a blender, combine the eggs, milk, flour and salt. Blend until well combined and place in the refrigerator until ready to use. Overnight is good.
- Preheat the oven to 450 F. Put 1 teaspoon of the oil into each section of a 12-hole muffin tray and put into the oven on the top shelf until very hot and almost smoking, about 10 minutes.
- As soon as you take the tray from the oven, pour in the batter to three-quarters full and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes.
