Herbed Yorkshire Puddings

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.

• Ready In: 1 hr
• Yields: 16 muffins

Ingredients

• 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

Directions

1. Whisk egss in medium bowl to blend.
2. Gradually whisk in milk.
3. Sift flour and salt together into egg mixture and whisk until well blended and smooth.
4. Whisk in all herbs.
5. Let batter stand at room temperature at least 30 minutes.
6. 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).
7. Preheat oven to 400 degrees.
8. 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.
9. Return pan to oven until drippings are very hot, but not smoking (about 8 minutes - you know your own oven!).
10. Immediately spoon 2 generous Tablespooons of batter atop hot dripping in each muffin cup.
11. Bake until puddin's are golden and puffy, about 12 minutes.
12. Puddin's will sink in center, but edges will stay puffy. Serve hot and enjoy!