Herbed Yorkshire Puddings
These delicious "puddings" are a cross between a popover and a puffy pancake.
Total Steps
3
Ingredients
11
Tools Needed
4
Ingredients
- 6 tablespoons reserved pan drippings
- 6 tablespoons olive oil(optional)
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup whole milk
Instructions
Step 1
Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk before using.
Step 2
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 450 degrees. Place 16 standard (1/3 cup) metal muffin cups in oven to <a href="/technique/H3S4YV46/preheat">preheat</a> 10 minutes. Place 1 teaspoon drippings from rib <a href="/technique/P5CFVDV7/roast">roast</a> in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes.
Step 3
Immediately <a href="/technique/NX588QBK/spoon">spoon</a> 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. <a href="/technique/RNT367Z2/bake">Bake</a> until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). <a href="/technique/Y6MVNCHX/serve">Serve</a> hot.