Ingredients

2 1/2 cups water
8 ounces butter
1 lemon, juiced
Pinch saffron threads
12 ounces all-purpose flour
10 whole eggs
1 lemon zest
Salt and pepper

Instructions

Preheat the oven to 325 degrees F.

Bring the water, butter, lemon juice and saffron to a boil. Add all flour all at once and
stir until the batter pulls away from the side of the saucepan. Transfer to a mixing bowl.
Mix for 5 minutes, or until cool. Add the eggs, 1 at a time, making sure that each gets
incorporated before you add the next. Add the lemon zest and adjust the seasoning with
salt and pepper. Fill a piping bag fitted with a dime-size or large tip. Pipe on a baking
sheet and place in oven. Cook until fully risen, about 10 to 12 minutes. Remove from the
oven and serve alongside Chesapeake Bay Blue Crab Hot Pot.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe
provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in
the proportions indicated, and therefore, we cannot make any representation as to the
results.