Light and fluffy with crispy edges, these Yorkshire Puddings are baked to golden perfection and ready to serve with your favorite roast beef!
Ingredients :
3 large eggs room temperature
1 ¼ cup whole milk room temperature
1 ¼ cup all-purpose flour
¾ teaspoon salt
3 tablespoons beef drippings or vegetable oil
Directions :
Add the eggs to a blender and blend for 2 minutes.
Add milk, flour, and salt to the blender and blend for 30 seconds more. Allow the batter to rest in the fridge while preheating the oven to 425°F.
Divide the beef drippings or oil over 8 wells of a muffin pan, approximately 1 teaspoon each. Place the muffin pan in the oven for at least 5 minutes to heat.
Once hot, pour the batter into the muffin wells until they are ¾ full.
Bake at 425°F for 20 minutes. Reduce the temperature to 350°F and bake for an additional 18 to 23 minutes or until golden and puffed up.
Remove from the oven and run a butter knife along the edges of the Yorkshire puddings to remove from the pan.
