Prep 30 mins
Cook 30 mins
This is a family favorite. We serve it with our holiday prime rib. These puddin's are a cross between a popover and a puffy pancake. Prep time is estimated. Active cook time includes pre-heating pan and then warming the drippings. The recipe is courtesy of Epicurious Food.
- 3 large eggs
- 1 cup whole milk (don't skimp with skim, go for it)
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 6 tablespoons reserved pan drippings, from your prime rib roast, you may substitute 6 Tablespoons of olive oil if you are low on drippings
- Whisk egss in medium bowl to blend.
- Gradually whisk in milk.
- Sift flour and salt together into egg mixture and whisk until well blended and smooth.
- Whisk in all herbs.
- Let batter stand at room temperature at least 30 minutes.
- You can refrigerate up to 3 hours, but make sure to leave enough time to let batter come to room temp (re-whisk before using).
- Preheat oven to 400 degrees.
- Place 16 standard (1/3 cup) metal muffin cups in oven to preheat for 10 minutes. Place 1 teaspoon of drippings into each muffin cup.
- Return pan to oven until drippings are very hot, but not smoking (about 8 minutes - you know your own oven!).
- Immediately spoon 2 generous Tablespooons of batter atop hot dripping in each muffin cup.
- Bake until puddin's are golden and puffy, about 12 minutes.
- Puddin's will sink in center, but edges will stay puffy. Serve hot and enjoy!