Yorkshire Pudding Recipe
2 C. flour
1 t. salt
6 eggs
2 1/2 C. milk
Make batter a day ahead, it needs to be really cold.
Mix flour and salt together. Make a well in the center and add the eggs. Mix
together until a paste forms. Add 1/2 C. of the milk. Gradually whisk in
remaining 2 C. of milk. Cover and refrigerate at least 4 hours or overnight.
Heat oven to 425� F.
After pan for roast is deglaze, add in 1/4 C. reserved juice. Heat until very
hot. Remove batter from refrigerator and whisk it well. Pour batter into pan
with drippings, do not stir. Cook until crisp and brown. 20-25 minutes. Serve
immediately.
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