7 April, 2018
¼ cup pan drippings from your beef roast (or a good vegetable oil if no drippings are available)
¾ cup milk, ice cold
½ teaspoon salt
¾ cup of all-purpose flour
Preheat oven to 450°
Pour the pan drippings into an oven proof 9-inch pie pan or a cast iron skillet and put into the hot oven to heat while you prepare the batter. The drippings should get smoking hot.
In a small bowl, stir the eggs gently and add the milk, then beat together until foamy. Add the salt and flour and blend – but do not overmix. All of this should only take 2-3 minutes.
Carefully remove the hot pan from the stove and pour the batter into the pan, a slow, steady pour into the center of the hot pan that pushes the hot oil out and around the edges of the batter.
Put the pan back into the hot oven, on the middle rack, and bake until puffed and dry – about 15 – 20 minutes. Do not open the oven door during baking.
Serve warm, ideally with a roasted prime rib.